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RECIPE: Veggies in Tomato Sauce with Potato Mash


I was watching “Reza, Spice Prince of India” one day in Food Television channel 9 (Sky TV NZ) and got inspired to make this recipe for my honey, who’s a vegetarian.

When I started making this, I realized I don’t have the other ingredients the original recipe called for (refer to this link http://www.foodnetwork.co.uk/recipes/spiced-vegetables-with-polenta-sabziyon-ka-soyta.html), so I improvised using what other ingredients I have in my pantry. I had more than 5 potatoes and so decided to cook them all. I didn’t have red onion, but did have yellow onion. Didn’t have fresh coriander and chillies but did have the dried version. Didn’t have fresh ginger but although I have canned grated ginger, I wasn’t sure if it will help.

The result? My honey loved it!


Potatoes, cut in small pieces

Cooking oil (rice bran, vegetable, or olive oil)

Half an onion (red or yellow), finely chopped

Few cloves of garlic, finely chopped or few tsp garlic granules

1/2 tsp cumin powder (optional)

6 tbsp or more of tomato paste

Dried coriander leaves

Dried chilli flakes (optional)

Salt and pepper

Brown sugar

Cooked vegetables (small heads of broccoli, slices of small carrots, edamame beans, capsicums or bell peppers in any color you like or any combination of vegetables; can use fresh or frozen ones)


If you have a kettle, it’s much better to boil the water there as it helps you save time. Put the chopped potatoes in a big pot, and pour in the boiling water from the kettle. Put the stove on medium to high heat, and cook it between 20 (for new potatoes) to 30 minutes (for old potatoes). It’s much better to overcook the potatoes when making mash. When it’s cooked, drain the water. Put a little bit of butter and milk on the pot, and mash it to a smooth consistency.

In a frying pan, cook the veggies (such as cook broccoli first, then carrots, then bell peppers, while edamame beans can be cooked separately in a microwave oven or put in the frying pan after the broccoli with a little bit of water).

In another pot, cook the onion and garlic for a few minutes until soft, and then put cumin powder, cooking it again for a few more minutes.

Put in tomato paste and a little bit of the boiling water from the kettle, until the consistency is the one you’re happy with. When the sauce is steaming a bit, Put in dried coriander leaves and dried chilli flakes, depending on how spicy and hot you want it to be. If you can’t tolerate chilli, you can opt not to include it.

When the veggies are halfway cooked, put them all in the tomato sauce mixture and heat it for a few more minutes. Put in salt, pepper, and brown sugar to taste.

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My name is Charica Roche, a writer, food lover, adventure seeker, color addict, and curious-driven person who truly believes in personal and spiritual growth. Writing helps me become a better person because it makes me feel grounded and it encourages me to be honest about things. Currently based in New Zealand, I'm constantly searching for and following my curiosities through books, art, music, dancing, and other aspects of a life well-lived through my own terms.

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