Kashmiri Sabziyon
Restaurant-quality kashmiri sabziyon using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 1 tbspn oil
- 50 gm mushrooms
- 1 tspn garlic
- 300 ml c46 curry base sauce (see note 1)
- 1 tspn ginger
- 50 gm sweetcorn
- 1 tspn ground coriander
- 50 gm pineapple
- ½ tspn ground cumin
- 25 gm glacé cherries
- ¼ tspn turmeric
- ¼ tspn garam masala
- ¼ tspn hot chilli powder
Method
- 1
Crush the garlic.
- 2
Grate the ginger.
- 3
Slice the mushrooms.
- 4
Cut the pineapple into about 1 inch pieces.
- 5
Rinse the cherries and cut in half.
- 6
Toast the sweetcorn (optional).
- 7
Heat a pan over a medium heat and add the oil.
- 8
Add the ginger and garlic and fry for .
- 9
Reduce the heat and add the coriander, cumin, turmeric and chilli powder and fry for .
- 10
Add the mushrooms and 80 ml of c46 base sauce and stir for , adding c46 base sauce if needed to prevent drying and burning.
- 11
Add 80 ml of c46 base sauce, increase the heat and bring to a simmer.
- 12
Add the sweetcorn, pineapple and cherries and simmer for , adding c46 base sauce as needed to maintain your preffered sauce consistency.
- 13
Stir in the garam masala.
- 14
Serve with rice and optionally garnish with fresly chopped coriander.