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Categories:
potato green beans zucchini spinach butter onions garlic turmeric Coriander cumin paprika cayenne pepper black pepper cinnamon salt fresh ginger green chilies lemon juice water
Viewed: 66 - Published at: 9 years agoIngredients
- 1 lb potato
- 1 lb green beans
- 34 lb zucchini
- 1 lb spinach
- 5 tablespoons butter
- 1 12 lbs onions
- 10 garlic cloves
- 2 teaspoons turmeric, ground
- 1 tablespoon coriander, ground
- 1 tablespoon cumin, ground
- 12 teaspoon hot paprika
- 12 teaspoon cayenne pepper
- 12 teaspoon black pepper
- 14 teaspoon cinnamon
- 1 12 teaspoons salt
- 1 12 tablespoons fresh ginger, grated
- 4 tablespoons green chilies, chopped
- 2 tablespoons lemon juice
- 14 cup water
Method
- Scrub or peel the potatoes, quarter them lengthwise, and slice thickly.
- Boil in salted water for 5 minutes only, drain and set aside.
- Trim the green beans and cut them into 1-inch pieces.
- Boil them in salted water for 5 minutes, drain, and set aside.
- Slice the zucchini rather thickly, boil them in salted water for 3 to 4 minutes only, drain, and set aside.
- Wash and coarsely chop the spinch and set it aside.
- Melt the butter in a large pot.
- Halve and thickly slice the onions and crush or mince the garlic, and saute them in the butter until the onions begin to color.
- Then add the turmeric, coriander, cumin, hot paprika, cayenne pepper, black pepper, cinnamon, and salt.
- Stir this mixture over a medium flame for a few minutes, then add the prepared vegetables, the ginger, green chilis, lemon juice, and water.
- Stir all the vegetables and spices together throughly and simmer, stirring again frequently, until most of the water is gone and the vegetables are just tender.
- Serve with plain rice pilau, or chapati; along with yogurt and raita.
