Ingredients
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1 tablespoon Vegetable Oil
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1 Bay Leaves
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1" Cassia Bark (Cinnamon Stick)
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1/4 diced (80g) Brown/White Onion
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1.5 teaspoon Garlic Paste
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1 tablespoon Tomato Paste
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1 teaspoon Mix Powder / Curry Powder
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1/2 teaspoon Coriander Powder
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1/2 teaspoon Salt
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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100g Mixed Vegetables
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250ml Curry Base
Directions
Although the biryani is a meal in itself it’s usually served with a small side of gravy. This simply vegetable shorba is perfect, tasty and quick to make
Steps
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1
Done
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On a medium heat add the oil, bay leaf, cassia bark and onions to the pan and fry gently until beginning so soften and brown |
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2
Done
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add in the garlic paste and tomato puree, stir through and allow to fry out for around 30 seconds to remove the bitterness |
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3
Done
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now add the mix powder, coriander powder, salt, cumin and fenugreek Leaves along with a little of the base gravy and stir through. Cook for around a minute until the oil begins to separate |
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4
Done
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add in the mixed vegetables (I add them frozen) along with half of the base, mix well and allow to reduce by half before adding the remainder and stirring through |
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5
Done
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serve when the vegetables are cooked through and the sauce is the thickness you require |
