Zucchini & Parsnip Moghlai
1 (400 mL) jar Patak’s Korma Cooking Sauce
2 medium parsnips
2 medium zucchini
2 tablespoons vegetable oil
1 medium onion
2 tablespoons cream (Optional)
1 tablespoon chopped fresh cilantro
Steam parsnips and zucchini until just tender.
Heat oil in a large frying pan. Saute onions until translucent. Add parsnips and zucchini.
Shake jar of Patak’s Korma Cooking Sauce and stir into vegetable mixture.
Bring to a boil, cover, and simmer for 15 minutes until vegetables are cooked through.
Stir in the cream just before serving (optional). Serve over rice or with chapati.
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