We tried this recipe: https://cooking.nytimes.com/recipes/1022751-mixed-sabzi?smid=ck-recipe-iOS-share To transform this recipe from a side dish to a full meal, we added 14.5 oz chick peas (drained and rinsed) and doubled the aromatics, onion, and tomatoes as follows: 6 Tbsp ghee (not quite double); 2 tsp each cumin seeds and black mustard seeds; 2 Tbsp each grated ginger and garlic; 2 onions; 2 Thai chilis; 2 tsp garam masala, 1 tsp turmeric, 2 tsp sweet paprika, and 2 tsp salt (we didn’t quite double). For the liquid, we found 3/4 cup of diluted stock (instead of water) sufficient, and we covered and simmered until vegetables are tender (about 30 mins). This has become a weekly favorite. (Mar. 2022)
Cooking Adventures 