A mixture of spiced vegetables and crisply fried panir served on a bed of basmati or other long-grain white rice, this dish is a basic standby that can be made for any constitution by using an appropriate blend of vegetables and spices. When serving a group with varied dietary needs, use many different vegetables so everyone has several to choose. This recipe is just an example of proportions and cooking methods you can use.
Serves 4 to 6
1/2 tablespoons ghee.
1/2 cups i-inch Golden Panir Cubes (page 116)
2 tablespoons sunflower or sajflower oil.
1 cup diced sweet potato.
2 stalks celery, sliced.
1 carrot, thinly sliced.
2 stems broccoli, chopped 1 medium turnip, diced.
1 medium parsnip, peeled and diced 1 cup green beans, cut in i-inch pieces.
1 medium tomato, peeled and cut in wedges 1/4 cup raisins.
1 teaspoon salt.
2 teaspoons ghee or oil.
1 teaspoon ground coriander.
1/2 teaspoon ground cumin.
1/2 teaspoon ground fenugreek.
1/2 teaspoon ground cardamom.
1/2 cups water or whey (left from making the panir)
1. Heat the ghee in a large, heavy skillet over moderately high heat.
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Add the panir cubes and allow to fry without turning for 3 or 4 minutes. When slightly crispy, use a metal spatula to turn. Continue frying until all sides are richly browned. Remove from the pan and set aside on a plate lined with paper towels. In the same skillet heat the 2 tablespoons of oil. Add the vegetables, one kind at a time. Fry each for.
1 minute, stirring well, before adding the next one. Add the raisins and the salt.
2. Push everything to the sides of the pan to make a small well in the center. Pour in 2 teaspoons ghee or oil and sprinkle in the mixed ground spices. Stir until heated, then blend with all the vegetables. Gently add the panir and pour the water or whey over everything, cover tighdy, and turn the flame to low. Allow to slowly simmer, covered, for 15 minutes. Serve on a bed of hot rice.
Note: If you prefer the panir cubes with a crispy covering, don't steam them with the vegetables but serve them separately or lay them over the top of the vegetables just before serving.