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Punjabi Vegetable Thali

Punjabi Vegetable Thali

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Punjabi Vegetable Thali

Utterly fabulous feel-good food from the far-flung plains of the subcontinent – exclusive recipe for Ocado by Arthur Potts Dawson.

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Instructions

  1. 1

    Start by chopping the onions, ginger, garlic and chilli. Place these ready in a bowl along with the dried spices. Now pour half the ghee or melted butter into a pan and add the onions. Fry for a couple of minutes until they start to soften, then add the garlic, chilli and ginger. Stir and fry for a further 2-3 minutes.


  2. 2

    In the meantime, take a pestle and mortar and crush the cumin and coriander seeds then add to the pan and fry. Now add the rest of the dried ingredients; turmeric, garam masala and Fenugreek leaves mix together for a minute or two then pour in the tomatoes and cook the sauce for about 1 hour when it will have developed all the flavours and reduced to a thick sauce.


  3. 3

    Whilst the sauce is cooking cut the aubergine into thick chunks as it will reduce in size when cooked. Take the aubergine chunks in batches and deep fry in hot vegetable oil until browned. Remove the aubergine pieces and place on kitchen paper to remove any excess oil then keep hot in a dry pan whilst you prepare everything else.


  4. 4

    Cut the cauliflower into florets and blanch in boiling salted water until tender before setting aside in another pan to keep hot. After about an hour, the sauce should have thickened. At this point, take the sweet potato and sprinkle with fresh coriander leaves. Add a large tablespoonful of the thick sauce and stir that through the sweet potato, then add another spoonful to the cauliflower and pour in the remaining ghee or melted butter, toss thoroughly to cover well. Finally, add 3-4 tablespoons of the sauce to the aubergine to make a moist and juicy mix. Serve with naan bread straight from the oven.


Ingredients

  • 1 kg tinned peeled plum tomatoes
  • 1 kg aubergine
  • 1 small cauliflower
  • 500g sweet potato, pre cooked in oven for 40 mins
  • 1 white onion
  • 1 dash vegetable oil, for frying
  • 100g ghee or butter
  • 10g chopped red chilli
  • 10g chopped ginger
  • 10g chopped garlic
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp turmeric powder
  • 2 tsp garam masala
  • 2 tsp fenugreek leaves
  • 1 bunch fresh coriander leaves
  • 4 naan bread, to serve

Serves 4

Total time required Total time:

  • Cooking time:

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  • Vegetarian
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  • Microwaveable
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Recipe published with permission from Arthur Potts Dawson

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