Description
Indian — sabji: on the one hand the usual vegetable stew, and on the other hand, a variety of vegetables, paneer and an unusual blend of herbs! This dish is called "Tamatar sabji paneer". But I called his stew "A La sabji" because, as in the present sabji present: a variety of vegetables, ghee, Indian cheese - paneer, a variety of spices, among which are inaccessible to me, asafoetida.
Ingredients
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The juice of a freshly squeezed
1 cup
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Potatoes
3 piece
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Carrots
1 piece
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Adyghe cheese
100 g
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Olive oil
4 Tbsp
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Sugar
1 Tbsp
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Salt
0.5 tsp
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Turmeric
0.17 tsp
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Black pepper
0.17 tsp
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Peppers red hot chilli
0.17 tsp
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Zira
0.17 tsp
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Fenugreek
0.17 tsp
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Coriander
0.17 tsp
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Cinnamon
1 piece
Cooking
Meanwhile, make the sauce. To do this, prepare with juicer tomato juice. It took me 3 medium size ripe tomatoes.
Now sabji comes with a lot of spices I've been collecting cans and bags, until he came to curry. It includes all the essential spices except cinnamon and asafetida. The root of the asafetida and remained unavailable to me.
In the saucepan pour fresh-squeezed tomato juice, add the cinnamon stick and all spice (I have curry - 1 tsp).
Heat the juice to boiling, add salt, sugar and cook on low heat for about 15 minutes until thick.
In the present sabji use cheese paneer, it is not melted, you can replace the Adyghe cheese. Cheese, carrots and potatoes cut into bars of size 1x5 cm
In a pan pour half the oil, put the cheese and fry until it will turn brown. Spread on a plate.
Add oil, put chopped carrots and fry until it will turn brown, spread on a plate.
Put the potatoes and fry. Can add any vegetables: peppers, broccoli, celery, Brussels sprouts.
Add to finished potatoes roasted carrots and cheese.
Pour all the prepared tomato sauce, stir and simmer a couple of minutes.
Served hot. Bon appetit!
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