Prep 5 m
Cook 20m
Serves
1
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Ingredients

    1 cup quinoa

    2 garlic cloves, minced

    1 tsp ginger, grated

    1 teaspoon turmeric

    2 cinnamon sticks

    3 whole cloves

    3 tbsp garam masala powder

    2 cups vegetable broth, boiling

    1 cup carrot, diced

    1 cup green beans, cut into 1-inch pieces

    1 cup potato, peeled and diced

    1 cup cauliflower florets

    1 cup broccoli florets

    1⁄2 cup green peas

    4 tbsp butter

    2 medium onion, sliced and fried till crisp 

    15-20 cashew pieces

    15-20 sultanas

    1 cardamom pod or 1⁄8 tsp ground cardamom powder

    1⁄4 cup fresh coriander leaves, chopped

    1⁄4 cup fresh mint leaves, chopped

    1 tbsp ghee or clarified butter 

    Salt and pepper

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Ingredient Substitution Guide

Method

1. Cook the quinoa with vegetable stock, garlic, ginger, turmeric, cinnamon sticks and whole cloves, then cool completely.

2. Heat one tablespoon ghee or clarified butter in a pan, and cook potatoes, carrots and cauliflower in it till they become soft and tender or for approximately 10 to 12 minutes.

3. Add broccoli, green peas and green beans, cover and cook and mix with 2 tablespoons of garam masala. Add salt and pepper as per the requirement.

4. In another deep pan, layer quinoa with vegetables, cashews, sultanas, birista and fresh greens, along with some ghee or clarified butter. Repeat the same process twice.

5. Cover the lid and cook again for 10 minutes.

6. Serve hot in an earthen pot.

Chef Ajay Chopra

Indian chef, Food Creator, Restaurant Consultant and owner of Zion Hospitality (a food and beverage consulting company).

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