Punjabi Sabjie - Brighton and Hove Food Partnership
Traditional mixed vegetable curry from the punjab area in the north of India. It is prepared with seasonal vegetables and a freshly made masala or curry paste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bhfood.org.uk.
Cooking tools:
- Blender
- Mortar and pestle
- Pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Wooden spoon
- Colander
Ingredients
- 1 Large Onion
- 2 Large Carrots
- 2 Large Potatoes
- 1/2 Savoy Cabbage
- 200 grams Frozen peas
- 2 tablespoon(s) Vegetable oil
- 1 Masala Paste ( Below)
- 2 Garlic cloves
- 1 tablespoon(s) Grated ginger
- 1 Fresh red chilli
- 1 tablespoon(s) Cumin seeds
- 1 tablespoon(s) Coriander seeds
- 1 tablespoon(s) Mustard Seeds
- 1 tablespoon(s) Turmeric
- 1 teaspoon(s) Mineral salt
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