Prepare all vegetable, chilli and onion. As for panch poran- add equal amounts of nigella, fennel, cumin, black mustard and fenugreek seeds to make up 1 tspn.
Heat heavy based pan. Initially caramelize onion without any oil or ghee.
Once the onion has colored slightly add ghee. Cook for a minute before adding panch poran. Cook for a further 10 minutes till onion is golden brown.
Add cauliflower, sweet potato and chillies. Cook stirring frequently for 3 minutes
Stir in the ginger puree, paprika, cumin, turmeric and ground chilli. Cook while stirring continuously for 3 minutes.
Add tomatoes and peas.
Stir in yoghurt/ sour cream and stock. Season with salt & sugar to taste. Simmer for 20 minutes or until vegetable is tender.
Remove from flame, sprinkle with garam masala.
Transfer to a warm serving dish. Garnish with coriander and serve immediately.
- 4.0Tbsp Ghee/ Vegetable Oil
- 2.0 Onion finely sliced
- 1.0tsp Panch Poran
- 1.0 Cauliflower, broken into small florets
- 350.0g Sweet Potato, diced
- 2.0 Green Chillies, deseeded, diced
- 1.0tsp Ginger Puree
- 2.0tsp Paprika
- 1.5tsp Ground Cumin
- 1.0tsp Ground Turmeric
- 0.0tsp Ground Chilli
- 3.0 Tomatoes, quartered
- 200.0g Peas
- 3.0Tbsp Greek Yoghurt/ Sour Cream
- 225.0ml Vegetable Stock
- 1.0tsp Garam Masala
- Salt & Sugar to taste
- Coriander Sprig for Garnish (optional)