Sunflower or vegetable oil
Generous pinch of asafoetida
1 Bay leaf
1/4 tsp panch phoran
2 dried red chillies
1 medium onion, peeled & sliced
1/2 tsp turmeric
2 level tsps ground cumin
1 heaped tsp ground coriander
Salt, to taste
3/4 tsp sugar, to taste
2 tsps of finely grated ginger
1 potato, cut into small flat pieces
1 yellow pepper, sliced
Large handful of green beans, topped and left whole
3 or 4 large mushrooms, sliced
2 skinny carrots, peeled and thickly diagonally sliced
3/4 tsp garam masala
3/4 tsp ground fennel seeds.
1) Heat oil in large non-stick wok or pan. Add the asafoetida, bayleaf, panch phoran and dried chillies. Stir over a low heat for a minute.
2) Add the onion and cook until slightly golden. Add turmeric, cumin and coriander, along with a little salt, sugar and the grated ginger. Stir and add a little boiled water. Cook for a minute.
3) Add the potatoes and stir for a minute. Add the carrots and green beans. Stir. Add the mushrooms. Stir carefully just once.
4) Add 100 ml (or a little more) of boiled water and simmer until potatoes are just cooked.
5) If you are cooking for a large number of people you can add the contents of a drained tin of chickpeas at this point.
6) Add garam masala, ground fennel seeds and check the liquidity of the sauce. Sauce should be moist not too wet. Stir with care. Cook for another minute. The vegetables will not be overcooked. It is all about prep, followed by rapid cooking.
7) Served with plain basmati rice and an Indian meat dish.
Submitted by: Sylvia