Prep 20 mins
Cook 20 mins
This is a great, easy Indian dish - and totally vegetarian. Increase cayenne to give it more heat. I serve this over basmati rice.
- 453.59 g potato, sliced thickly
- 453.59 g green beans, cut in 1-inch pieces
- 340.19 g zucchini, sliced
- 453.59 g spinach, washed and coarsely chopped
- 73.94 ml butter
- 1 onion, chopped
- 5 garlic cloves, minced
- 9.85 ml turmeric
- 14.79 ml cumin
- 14.79 ml coriander
- 2.46 ml paprika
- 2.46 ml cayenne
- 1.23 ml cinnamon
- 22.18 ml fresh ginger
- 59.16 ml chopped green chili peppers
- 29.58 ml lemon juice
- 177.44 ml water
- Boil potatoes in salted water for 5 minutes only, drain, set aside.
- Boil green beans for 5 min, set aside.
- Slice zucchini thickly.Melt butter in large pot.
- Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste) and saute for a few minutes.
- Add prepared vegetables, ginger, chilis, lemon juice & water. Stir thoroughly and simmer, stirring frequently, until most of the water is gone and vegetables are just tender.
The Vegetarian Epicure is an old cookbook, but it does have some great recipes.
Delicious! I was looking for a recipe that would allow me to use up some leftover green beans and spinach in the refrigerator. I modified the recipe somewhat. I didn't have zucchini or paprika. I cut down the garlic a bit and added frozen spinach. I didn't expect it to taste like much and my family wasn't impressed...until they tasted it! I thought it tasted like palak paneer, which I love. Next time I will delete the potatoes and add tofu.