Ingredients with Measurements:
- 2 cups mixed vegetables (carrots, peas, cauliflower, potatoes)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1/2 cup cashew nuts, soaked in water for 30 minutes
- 1/2 cup yogurt
- 1/2 cup cream
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt, to taste
- Fresh coriander leaves, chopped for garnish
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, blend the soaked cashew nuts and yogurt until smooth. Set aside.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions, garlic, and ginger. Sauté until onions are translucent.
4. Add coriander powder, garam masala, and turmeric powder. Mix well.
5. Add mixed vegetables and salt to taste. Mix well and cook for 5-7 minutes.
6. Add the cashew nut and yogurt mixture to the pan. Mix well.
7. Add cream and mix well. Cook for another 5-7 minutes.
8. Garnish with fresh coriander leaves and serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 25g
Protein: 8g
Substitutions for ingredients:
- You can substitute the mixed vegetables with any vegetables of your choice.
- You can use coconut cream instead of regular cream for a vegan version.
Variations:
- You can add paneer or tofu for a protein boost.
- You can add more spices like chili powder or paprika for a spicier version.
Tips and Tricks:
- Soak cashew nuts in water for at least 30 minutes to make them easier to blend.
- Use fresh vegetables for the best flavor.
- Adjust the amount of cream to your liking.
Storage Instructions:
Store leftover vegetable pasanda in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pan over medium heat until heated through.
Presentation Ideas:
Serve vegetable pasanda in a bowl with rice or naan on the side.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with rice or naan.
Suggested Side Dishes:
- Cucumber raita
- Papadums
- Onion bhajis
Troubleshooting Advice:
- If the sauce is too thick, add a little water to thin it out.
- If the sauce is too thin, cook for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Pasanda is a popular Indian dish that originated in the Mughal era. It is traditionally made with meat, but this vegetarian version uses mixed vegetables.
Flavor Profiles:
Vegetable pasanda is a creamy and mildly spiced dish with a nutty flavor from the cashew nuts.
Serving Suggestions:
Serve vegetable pasanda as a main dish with rice or naan.
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Region: Indian