This dish was demonstrated to me by a friend who grew up in the North of India She used to make it with her Grandmother as a child, but has given it her own Western style.
The dish is energy sustaining due to the root vegetables and beans, also rich in iron, fibre and a good digestive aid because of the spice content.
Niramish is great on its own, but she served it with steamed fish and boiled rice as part of a large meal.
2 cups sweet potato/pumpkin
2 spring onions
Few stalks of spinach/silverbeet
1 cup broccoli pieces
1 small tin of 4 bean mix
Chat masala spice (from Indian grocers)
Sunflower oil and ghee
1 bay leaf
1 tspn cumin seeds
1/2 tspn coriander
Peel sweet potato/pumpkin & chop into small pieces
Chop spring onion including green bit
Prep spinach into stalks
Add sunflower oil (½ tbspn) in to pan, and same amount of ghee
Add 1 bay leaf and 1 tspn cumin seeds – cook on medium heat until brown
Add sweet potato & spring onion – turn up to high heat
Add ½ tspn ground coriander & season with sea salt
Add broccoli pieces until sautéed
Add in a small tin of 4 bean mix at the end & stir in
Sprinkle with Chat masala (citrus/fragrant – doesn’t need cooking)