45min 2 ppl
Vegetable Pasanda
55 minutes
2 people
Medium
55 min · 10 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 12g
Carbs 38g
Fats 30g
About this dish
A colourful medley of carrots, peas, potato, and broccoli bathed in a silky almond and cream sauce with sultanas and gentle spice. Mild, warming, and deeply satisfying.
Allergy Info
Dairy, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Potatoespeeled and cut into 2cm chunks1 medium
- Carrotspeeled and cut into 2cm chunks1 medium
- Broccolibroken into small florets100 g
- Peasfrozen75 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderto serve
Dairy & Eggs
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Full-Fat Coconut Milk75 ml
Dried Goods
- Ground Almonds30 g
- Sultanas1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoastedto serve
Spices & Seasonings
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- White Pepper0.25 tsp
- Saltto taste
Utensils
- large pan
- saucepan
- colander
- chopping board
- chef's knife
- grater
- small bowl
- wooden spoon
Method
1
Peel and cut the potatoes and carrots into 2cm chunks. Break the broccoli into small florets. Finely dice the onion. Mince the garlic and finely grate the ginger. Lightly crush the cardamom pods.
Approx. 10 minutes
2
Mix the ground almonds with 50ml cold water to form a smooth paste. Set aside.
Approx. 2 minutes
3
Boil the potato and carrot chunks in salted water for 8 minutes until just tender. Add the broccoli for the last 2 minutes. Drain and set aside.
Approx. 8 minutes
4
Melt the ghee in a large pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes, stirring, until very soft and pale golden.
Approx. 12 minutes
5
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
6
Add the ground cumin, ground coriander, garam masala, and white pepper. Stir for 1 minute to toast the spices.
Approx. 1 minutes
7
Pour in the almond paste and coconut milk. Simmer for 8 minutes until the sauce thickens.
Approx. 8 minutes
8
Stir in the double cream, sultanas, and sugar. Season with salt to taste.
Approx. 1 minutes
9
Add the parboiled vegetables and frozen peas. Stir gently and simmer for 5 minutes until heated through.
Approx. 5 minutes
10
Remove the whole spices (cardamom pods, cloves, cinnamon stick). Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
