Back to 4 servings Vegetables 1 small Asian eggplant, cubed 1 cup butternut squash, peeled and cubed 0.5 large sweet potato, peeled and cubed 1 medium yellow potato, peeled and cubed 1 large handful pui saag or spinach, washed and roughly torn Tarka 1 tsp panch phoran, five-spice mixture 1 dried red chilli, long red 2 bay leaves 2 tbsp mustard oil or neutral oil Wet paste 2 tbsp ginger, ground to a wet paste 1 tbsp coriander seeds, ground to a wet paste with the ginger 0.5 tbsp cumin seeds, ground to a wet paste with the ginger Dry spices 1 tsp turmeric 0.5 tsp sugar, or to taste 0.5 tsp cayenne pepper, optional salt, to taste
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1 Step 1: Heat the oil in a wide pan over medium heat. Add the panch phoran and let it sputter, then add the dried red chilli and bay leaves.2 Step 2: Add the ginger, coriander and cumin paste and fry for a few minutes, stirring, until fragrant and the raw smell is gone.3 Step 3: Add all the vegetables and the greens, stir and cook for half a minute. Cover and cook until the vegetables are soft, stirring occasionally, adding a splash of water if the pan looks dry.4 Step 4: When the vegetables are about halfway cooked, add the turmeric and cayenne, if using.5 Step 5: Taste and season with the sugar and salt. Cook uncovered for a few seconds more, then remove from the heat and serve hot.getsaucepan.com/r/ab9fa997-2390-58e2-828d-344afc1f4fef
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