- Dish type
- Side dish
- Vegetable side dishes
This Pakistani spicy vegetable side dish gets its enticing flavour from a blend of garam masala, turmeric and paprika.
33 people made this
- 1/2 teaspoon olive oil
- 1 1/2 onions, chopped
- 3 tablespoons minced garlic
- 2 whole black peppercorns
- 1 teaspoon ground ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon dried crushed chillies
- 1 teaspoon salt
- 250ml (8 fl oz) water, divided
- 1/2 medium head cabbage, chopped
- 2 potatoes, peeled and chopped
- 2 tomatoes, sliced
- 225g (8 oz) frozen garden peas
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic and peppercorns. Sauté until onions are tender. Mix in ginger, garam masala, turmeric, paprika, dried crushed chillies and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
- Stir 4 tablespoons of water into the saucepan. Mix in cabbage, potatoes, tomatoes and remaining water. Increase heat to medium high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.
Reviews & ratingsAverage global rating:(26)
Reviews in English (20)
this was really good. i doubled the spices since i like food a little more spicy, left out the salt but added a vegetable stock cube to the water and let it melt in plus i added two chopped carrots which i fried with the onions simply because i wanted to use them up. will certainly make again.-15 Sep 2014
The spice ratios in this recipe are no good. The amount of turmeric and garam masala struck me as excessive but I made the recipe as stated anyway. The result was flavorful, to be sure, but the flavors were not balanced correctly. I ate it, nonetheless, and doused it with yogurt to mask the strong turmeric taste. I guess you could make this with 1/2 teaspoon of turmeric & garam masala and it MIGHT be OK, but there are so many other great Indian/Pakistani dishes out there that I wouldn't bother.-16 Oct 2003
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- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- black pepper to taste
- 1 tablespoon ground cumin, or to taste
- 1 tablespoon ground curry powder, or to taste
- 1 tablespoon chili powder, or to taste
- 1 cube vegetable bouillon
- 1 cup water
- 1 tablespoon soy sauce
- 1 cup uncooked white rice
Heat olive oil in a medium saucepan over low heat. Sweat the garlic when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
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- 2 green chillies, finely chopped
- 1 cup frozen peas
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- handful chopped coriander leaves, to finish
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- Throw in remaining whole cherry tomatoes and peas. Cook uncovered until potatoes are fully cooked.
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- 1 cup diagonally sliced carrot
- 1 ¼ cups cubed peeled baking potato (about 1/2 pound)
- 2 cups cauliflower florets
- 2 cups (1-inch) diagonally sliced green beans
- 1 ½ teaspoons vegetable oil
- ½ cup coarsely chopped onion
- 1 tablespoon grated peeled fresh ginger
- 1 garlic clove, minced
- 1 tablespoon curry powder
- ½ cup no-salt-added chicken broth
- 1 cup plain low-fat yogurt
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 6 cups hot cooked rice
- ¼ cup chopped unsalted cashews
- ¼ cup coarsely chopped fresh cilantro
Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover steam 10 minutes or until vegetables are tender. Set aside.
Heat oil in a large skillet over medium-high heat. Add chopped onion, and saute until golden. Add ginger and garlic, and saute 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside.
Combine yogurt, salt, and pepper in a small bowl stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan. Add steamed vegetables to skillet, tossing gently to coat. Serve vegetable mixture over rice sprinkle with cashews and cilantro.