Pakistani-style Spiced Vegetables Recipe
Continuing my culinary adventures with veggies, last night I adapted a recipe I found for Pakistani spiced vegetables. I'll start with a disclaimer: I have not yet been to Pakistan so if the title is inaccurate, forgive me. On the other hand, these were pretty darn good so Pakistan may want to claim them anyway!
Here's what I used, but note that I don't give amounts for the spices because most recipes ask for ridiculously tiny amounts and I like to be able to really taste the flavors so adjust to suit you. Also, I used different veggies from the original recipe so use whatever you have on hand.
- olive oil
- 1 red onion, chopped
- garlic salt
- 1 whole peppercorn
- ground ginger
- garam masala
- turmeric
- paprika
- crushed red pepper flakes
- 1/2 cup water
- 1/4 head cabbage, chopped
- aubergine, diced
- 1 potato, diced
- 1 tomato, diced
Heat a drizzle of olive oil in a saucepan over a medium heat. Stir in the onion, garlic salt and peppercorn and saute until the onion is tender. Mix in the spices and stir until the onions are coated.
Add 1/4 cup water to the saucepan. Mix in the veggies and the remaining water. Increase the heat to medium high and cook for about 20 minutes. You should stir often although I didn't because I like the burned spicy bits at the bottom of the pan!
The result was a wonderfully spicy plate of veggies. I didn't have any yogurt handy so I used a dollop of sour cream on it.
Delish!