Name: Mixed Vegetable Curry (Subz Miloni)
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: 1 or 2 fresh chiles, like jalapeño or serrano, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste; ¼ pound shiitake or button mushrooms, trimmed and chopped, shiitake stems discarded or reserved for stock; 1 large onion, roughly chopped; ¼ pound green beans, trimmed and roughly chopped; 3 black cardamom pods; 3 green cardamom pods; 4 peppercorns; 1 teaspoon minced garlic; 1 cinnamon stick; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon ground cumin; ½ teaspoon ground fenugreek; 1 pound fresh spinach, large stems removed; 3 tablespoons peanut or neutral oil, like corn or grapeseed; 1 medium carrot, cut into ¼-inch cubes; ¼ small cauliflower, trimmed and broken into small florets; Salt to taste; 1 tablespoon curry powder, preferably homemade, or garam masala, or to taste; ½ package firm tofu, 6 to 8 ounces, cubed; ½ cup heavy cream

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Like many dishes from India, this one contains a lot of ingredients and requires a fair amount of precooking work but is easy to assemble. If you can find fresh paneer—the simple cheese that appears in many Indian dishes—by all means use it. But tofu makes a great substitute.

Serve over rice or as part of a larger Indian meal.

Ingredients

Salt to taste
1 pound fresh spinach, large stems removed
3 tablespoons peanut

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Bring a large pot of water to a boil and add salt. Add the spinach and cook for about 2 minutes, or until wilted. Drain, run under cold water, then squeeze out excess water and puree in a blender, adding back a tiny bit of water if necessary to allow the machine to do it’s work.
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Ingredients

Method

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