Dudh Shobji (Mixed Vegetables in Creamy Milk Curry) with Rice
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Ingredients
- 250 g potatoes, peeled and diced
- 150 g carrots, diced
- 200 g cauliflower, cut into florets
- 300 ml whole milk
- 300 g basmati rice
- 2 tbsp ghee
- 0.5 tsp ground turmeric
- 1 bay leaves
Nutrition (per serving)
- Calories
- 452 kcal
- Protein
- 10.8 g
- Carbohydrate
- 76 g
- of which sugars
- 7.3 g
- Fat
- 10.7 g
- of which saturates
- 6.3 g
- Fibre
- 4.6 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Melt the ghee in a pan with the bay leaf and fry for 30 seconds, then stir in the ground turmeric.
- 3
Add the potatoes, carrots and cauliflower and stir to coat, then pour in the whole milk and 150ml water.
- 4
Bring to a gentle simmer and cook for 20 minutes, stirring occasionally so the milk doesn't catch, until the vegetables are tender and the sauce has thickened slightly.
- 5
Serve with the rice.
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