Tag Archives: amchoor

Curried roasted parsnips

Ever had that situation when you find a vegetable in the fridge and don’t feel like preparing it as you normally do but want something more exciting.   Last night was one of those nights we had parsnips in the fridge and wanted to try something different.   The dish tasted good and will probably feature as an accompaniment with our next roast dinner.

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What do I need to make it?

  • 5 parsnips peeled and cut into chunks
  • 2 cloves of garlic minced
  • 2 sticks of rosemary
  • 1/2 tsp curry powder
  • 1/2 tsp dry mango powder (adds a bit of tang to this dish)
  • 1 tbsp olive oil
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Simple – place cut parsnips, minced garlic  and rosemary (pull leaves of the stalk) in a large bowl.  Sprinkle the curry powder and dry mango powder with a bit of salt.   Drizzle olive oil, mix and transfer into an oven proof dish.   Bake in a pre heated oven at 200 degrees for 25-30 minutes till the parsnips are cooked through.

Aloo matar subji (Potato & peas in a spicy gravy)

Lunch today comprised of my take on an Indian classic, aloo matar subji with some gluten free rotis (recipe posted earlier with a couple of tweaks – added an egg and some caraway seeds this time).   There are a few vegetable combinations with potato that work really well and peas is one of them.   I picked up some fresh peas from the supermarket last week and did not want to see them go to waste and so I shelled them and kept them in the fridge with a view to using them today.  I can’t wait to make this again for Anna when she’s back – I think she will love it.

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What do I need to make it?

  • 4-5 medium potatoes peeled and quartered
  • 1 cup of fresh peas
  • 1 medium onion finely chopped
  • 2 medium tomatoes roughly chopped
  • 3 green chillies
  • 4 cloves of garlic
  • 1″ piece of ginger (skin off)
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • Pinch of asafoetida
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp amchoor (mango powder)
  • 1 tsp kasoori methi (dried fenugreek leaves) optional
  • Handful fresh coriander leaves chopped for garnish
  • 3 tbsp ghee (clarified butter)
  • Salt to taste

 

How much will I make?

Serves 4

How do I make it?

Par boil the potatoes and peas and keep aside.   Use a pestle and mortar to make a paste of the ginger, garlic, green chillies and black peppercorns.   Heat a heavy bottom pan and add ghee and cumin seeds with a pinch of asafoetida .  Stir for a minute before adding the paste – stir for another couple of minutes, add the chopped onions and cook for 5-8 minutes till the onions start to turn brown.   Add the turmeric, red chilli and coriander powder with a dash of salt.  Give it a good mix before adding the tomatoes.   Cook over medium heat till the fat leaves the masala.  Add the potatoes and peas with a cup of water.   Cover with a lid and cook on low flame for 10 minutes till the vegetables are cooked.   Add the amchoor and fenugreek at this stage  (if you can’t find amchoor then use juice of half a lime), adjust the seasoning and mix well.  Garnish with fresh coriander leaves and serve with your favourite Indian bread or rice.