by grisell » Wed Jul 13, 2011 3:41 pm
Here are the recipes. They come originally from Mumtaz Paan House in Bradford, England and are published in the Swedish book Indiska Kokboken. I have changed them slightly. A thicker variety of the soup can be used as a very tasty sauce.
Sabzi Shorva
Ingredients (serves 4):
3 tbsp ghee
2 tsp brown mustard seeds
1 tsp black cumin
3 carrots, chopped
1 celery stalk, chopped
1 small onion, chopped
2 garlic cloves, chopped
1 small head cauliflower, chopped
1 potato, chopped
1 tomato, chopped
250 g green peas
1 tsp turmeric
1 tsp chili powder
1/4 tsp cardamom seeds
1-1½ litre chicken or vegetable stock
4 tbsp yoghurt
½ lemon, juice of
Salt, pepper
Heat the ghee in a pot. Add the mustard seeds and cumin and fry for a few seconds. Then add carrots, celery, onion and garlic. Sautée for a few minutes. Then add the rest of the vegetables, the rest of the spices and enough stock to cover the vegetables. Add 1 tsp salt. Bring to a boil and let simmer for 30 minutes or until the vegetables are very soft. Mash the vegetables with a ladle (or run very quickly in a blender - the soup should not be smooth). Add more stock if the soup is too thick - it will probably be. Bring to a boil again. Then add yoghurt and lemon and remove from heat. Adjust seasoning and serve.
Khombi Tarkari (clearly influenced by the classic French dish Champignons à la greque)
Ingredients (serves 4 as a side dish)
3 tbsp olive oil
1 tsp cumin
2 medium onions, finely chopped
1 tbsp ginger, grated
2 garlic cloves, grated
1 small hot green chili, finely chopped
1/4 tsp turmeric
750 g fresh mushrooms, whole
½ lemon, juice of
100 ml water
Salt, pepper
Fresh coriander, chopped (for garnish)
Heat the olive oil in a braising pan or skillet. Add the cumin and fry for a few seconds. Add the onion and sautée until golden. Then add garlic, ginger and chili and sautée for another minute. Add turmeric, mushrooms, lemon juice, ½ tsp salt and water. Bring to a boil, reduce heat to lowest and cover. Let braise for 5-15 minutes or until the mushrooms are done. Adjust seasoning, garnish with coriander and serve.
Note: There is no tomato in the recipe which I think is a typo. In the picture, there is clearly tomato and I think the dish would benefit from it. I will try next time with two chopped tomatoes that I will add together with the garlic, ginger and chili.
André
I have a simple taste - I'm always satisfied with the best.