C46 Kashmiri Sabziyon

This has been adapted from a recipe in the book "Vegetarian Balti Cooking" by Mridula Baljekar.

Ingredients

For 1	Continued...
1 tbspn oil	50 gm mushrooms
1 tspn garlic	300 ml c46 curry base sauce (see note 1)
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

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 - 8 min

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 80 ml of c46 base sauce and stir for 2 min, adding c46 base sauce if needed to prevent drying and burning.
Add 80 ml of c46 base sauce, increase the heat and bring to a simmer.
Add the sweetcorn, pineapple and cherries and simmer for 5 min, adding c46 base sauce as needed to maintain your preffered sauce consistency.
Stir in the garam masala.

Serving

Serve with rice and optionally garnish with fresly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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