Yams, mushrooms, green beans and asparagus in cumin and fenugreek curry from Vij's Indian: Our Stories, Spices and Cherished Recipes (page 102) by Meeru Dhalwala and Vikram Vij

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Accompaniments: Cauliflower and potato in tomato masala; Spicy rice pilaf for local vegetables; Sweet and savoury millet pilaf with fennel seeds; Clay pot saffron chicken and rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccoli for asparagus.

  • turnipgreens on August 24, 2020

    Fragrance and flavor in a pot, where I can vary the vegetables based on what's in the pantry. This time, instead of yams, I used rutabaga. When cooked, rutabaga is actually a sweet turnip and so it works well in place of yams. This time I added a lot of RG Marcella beans, because I had just made a pot and it sat in front of me on the stove. No asparagus, out of season, but everything else was per the recipe: just-picked green beans and shiitake plus baby bella mushrooms. Only used 1/4 of the cream, and pressed smashed Marcellas into service for thickening the stock in place of besan flour. Spices include Vij's garam masala. The spice level is light, so I usually amp up the amount of all spices except the cayenne by 25-50%. Sometimes, including today, I add a smidge (1/4-1/2 tsp) honey to the pot to enhance the flavor. I like to serve this with hefty multigrain toast instead of rice. This recipe is a repeater in our house.

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