C41 Kashmiri Sabziyon
This has been adapted from a recipe in the book "Vegetarian Balti Cooking" by Mridula Baljekar.
Ingredients
For 1 |
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1 tbspn oil |
50 gm mushrooms |
1 tspn garlic |
300 ml C41 curry base sauce |
1 tspn ginger |
50 gm sweetcorn |
1 tspn ground coriander |
50 gm pineapple |
½ tspn ground cumin |
25 gm glacé cherries |
¼ tspn turmeric |
¼ tspn garam masala |
¼ tspn hot chilli powder |
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Preparation
- Crush the garlic.
- Grate the ginger.
- Slice the mushrooms.
- Cut the pineapple into about 1 inch pieces.
- Rinse the cherries and cut in half.
- Toast the sweetcorn (optional).
Cooking
- Heat a pan over a medium heat and add the oil.
- Add the ginger and garlic and fry for 30 seconds.
- Reduce the heat and add the coriander, cumin, turmeric and chilli powder and fry for 30 seconds.
- Add the mushrooms and 180 ml of C41 base sauce and stir for 2 min.
- Add 180 ml of C41 base sauce, increase the heat and bring to a simmer.
- Add the sweetcorn, pineapple and cherries and simmer for 5 min, gradually adding the rest of the C41 base sauce.
- Stir in the garam masala.
Serving
- Serve with rice and optionally garnish with fresly chopped coriander.