Mixed vegetables navratan curry

Mixed vegetables navratan curry

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

This dish takes its name from the nine famous wise men of Akbar’s Mughal court in fourteenthcentury Agra. Navratan literally means ‘nine gems’, and many dishes, which usually comprised nine ingredients, were named after these nine wise courtiers. This recipe is an easy, everyday vegetable curry with great flavours and textures, using both root and green vegetables. Serve it as a vegetarian main course or as part of an Indian meal with Pulao rice or fresh Pooris, Parathas or Chapattis.

Ingredients

Quantity Ingredient
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon chilli powder
2 tablespoons vegetable or canola oil
1 small potato, peeled and diced
1/2 small sweet potato, peeled and diced
1 small carrot, peeled and diced
1 small turnip, peeled and diced
150g pumpkin, peeled and diced
2 cauliflower, each cut lengthwise into 8 pieces
100g cabbage, shredded
6 green beans, trimmed and diced
40g shelled fresh or frozen peas
125g tomato paste
1/2-1 teaspoon salt, or to taste
coriander leaves, to garnish
Pulao rice, (optional)
or Pooris, (optional)
or Parathas, (optional)
or Chapattis, (optional)

Method

  1. Mix the ground cumin and coriander, turmeric and chilli powder together with 60 ml water in a small bowl to make a paste.
  2. Heat the oil in a large saucepan over a medium heat. Stir in the spice paste and cook for 5–10 seconds.
  3. Add the potato, sweet potato, carrot and turnip with 375 ml water, and stir to mix through. Cover and cook over a medium heat for 25 minutes, or until the vegetables are three-quarters cooked.
  4. Add the pumpkin, cauliflower, cabbage, beans, peas and tomato paste, and stir to mix through. Reduce the heat to low, cover and cook for a further 15 minutes. Add salt to taste just before serving.
  5. Garnish with the coriander leaves and serve hot.

Note:

  • The total amount of vegetables used in this recipe should come to about 300 g, once you’ve done all the peeling, dicing, and shredding.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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