This is a simplified version of the gravy used in the vegetable biryani recipe I use.
- 500 grams potatoes
- 5 tomatoes
- 400 grams (cooked weight) chickpeas
- 2 cups packed mint leaves (1 large bunch)
- 2 cups loosely packed coriander leaves
- 6 cloves garlic
- 2″ (5 cm) of ginger
- 2 large onions
- 2 green chillis
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 2 tablespoons salt
- 500 grams Greek yoghurt
- Mixed vegetables, such as:
- 250 grams mushrooms
- 400 grams green beans
- 2 courgettes/zucchini
- 2 romano peppers
- … carrots and cauliflower are other vegetables which might go well in this dish
Chop the mixed vegetables, onions and potatoes and put them in a large bowl. Add the chickpeas to the bowl. Dice the tomatoes and add them to the bowl as well.
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grind the mint leaves, coriander leaves, ginger, chillis and garlic. Add water as needed to ensure it is ground into a paste. Mix the paste with the yoghurt, salt, oil and spices. Pour this paste over the chopped vegetables and chickpeas and stir to mix.
Put the mix into a large baking tray and bake, covered, for 45 minutes. Remove the cover and stir, then continue to cook, stirring at 15-minute intervals, until the vegetables are completely cooked and excess liquid has evaporated (about 45 minutes).
Add additional salt to taste. Serve with Greek yoghurt. You could also serve it with pasta or rice.