Mixed Vegetable Curry (Sabzi Bhaji)

Seems most everyone likes potatoes and if you enjoy your vegetables spicy, this is the dish to try, especially if it's so very cold outside, as it is here in London this week. Easy to prepare, very warming, and a delightful accompaniment to serve with any Indian flatbread or savory bread. Feel free to adjust the spice mixture to suit your preferences. My cupboard is always overflowing with spice jars, so I like to experiment with a variety of mixtures in my Indian dishes. Without further ado, onward to the recipe.

Mixed Vegetable Curry (Sabzi Bhaji)

Recipe by Lisa Turner Cuisine: Indian Published on January 11, 2011 Classic spicy vegetable curry Preparation: 20 minutes Cooking time: 40 to 50 minutes Print this recipe Vegetables: 2 large potatoes, cut into julienne strips 2 carrots, cut into julienne strips 1 onion, finely chopped 3 green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon ground turmeric 1/2 teaspoon ground cayenne pinch of amchoor (dried mango) powder pinch of mace 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Curry: 2 tablespoons ghee, butter or oil 1-inch fresh ginger, minced or grated 1 teaspoon cumin seeds 1/2 teaspoon asafetida 1 cup fresh or frozen peas (or any green vegetable of your choice) 1 large tomato, finely chopped juice of 1 lemon (3 tablespoons) generous handful of fresh parsley or cilantro, chopped 2/3 cup plain yogurt 1/2 cup water 1 tablespoon chickpea flour (besan) (optional) Instructions: In a medium bowl, combine the potatoes, carrots, onions, chilies, coriander, turmeric, cayenne, amchoor powder, mace, salt and black pepper. Cover the bowl with plastic wrap and let sit for an hour. Heat the ghee, butter or oil in a wok or large frying pan over medium heat. When hot, toss in the ginger, cumin seeds and asafetida. Stir for a few minutes. Add the potato and carrot mixture to the pan and cook for a few minutes, stirring often. If you are using fresh peas, add them now along with the tomato, lemon juice and most of the freshly chopped parsley or cilantro (save some for garnish). Cook, stirring often, for another 5 minutes. Gradually stir in the yogurt and add 1/2 cup of water. Cover and cook for 30 to 40 minutes or until the vegetables are tender. Add more water if necessary to achieve your desired consistency or a bit of chickpea flour if the dish has excess water. If you are using frozen peas, add them during the last 10 minutes of simmering the dish. Serve hot or warm garnished with the remaining parsley or cilantro. Makes 4 to 6 servings

Other potato recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Aloo Gobi
Paratha with Sweet Potato and Potato Filling
Scalloped Potatoes with Best-Ever Mushroom Sauce
Scalloped Potatoes with Coconut Milk and Mushrooms

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