Ingredienser
- 2 msk tomatpuré
- 250 ml yogurth
- 0.5 tsk chili-pulver
- 1 tsk paprika
- 1 tsk garam masala
- 0.25 tsk svartpeppar
- 0.25 tsk muskotnöt
- 1 tsk ingefärspasta
- 0.5 tsk salt
- 400g kikärtor (färdigkokta)
- 2 msk olja
- 1 msk (osaltat) smör
- 3 st kanelstänger á 3 cm
- 2 st hel kardemumma (cracked)
- 2 st lagerblad
- 2 st lök, finhackad
- 1 tsk vitlökspasta
- 1 potatis, 2 cm-kuber
- 500 ml små blomkålsbuketter
- 10 gröna bönor, 2 cm-bitar
- 1? squash
- 1 msk finhackad färsk koriander
- 125 ml varmt vatten, ev. mer
- salt to taste
- 60 ml grädde
- 2 tsk rostade sesamfrön till garnering
Gör så här
Place the tomato purée, yoghurt, all dry ground spices, ginger paste and 0.5 tsk salt in a mixing bowl and whisk until smooth. Set aside.
Drain and wash the chickpeas, and drain again. Set aside.
Heat the oil and butter in a wok or a deep pan over medium heat. Stir in the cinnamon, cardamom, bay leaves, onions and garlic paste and stir-fry until the onion is golden brown. Stir in the yoghurt mixture and continue to stir and cook until the mixture starts to bubble. Reduce heat to low, cover and simmer for 3-4 minutes. Add all the vegetables, coriander, water and salt to taste. Mix, cover and cook until the vegetables are tender but still crunchy. Stir in the cream and bring the mixture to a boil. Remove from heat, transfer to a serving dish and sprinkle with sesame seeds to garnish. Serve with any meat or vegetarian main dish, rice and raita, or plain yogurth.
Källa: s. 71 i Annes kokbok