We all know the power of a delicious pot of akni, a dish that warms the heart and brings joy with its tasty flavours. Today, we’re offering a meat-free twist for those looking to take a break from meat. The best aroma to come home to after a long day.
Veggie Akni
Ingredients
- 2 tbsp oil
- 1 bay leaf
- 1 tsp fennel seeds
- 2 Cinnamon sticks
- 3 whole cardamom, lightly crushed
- 4 whole cloves
- 1 onion, finely chopped
- 1-2 green chillies, chopped
- 1 tsp ginger garlic paste
- Salt to taste
- ½ tsp ground turmeric
- 1 ½ tbsp leaf masala
- 1 tsp garam masala
- 1 tomato, grated
- 2 carrots, peeled and chopped
- Handful green beans, top, tailed and chopped.
- 2 potatoes, peeled and cubed and parboiled
- ½ cup peas
- 4 cups parboiled basmati rice
- 2 tbsp melted butter
- To serve
- Coriander, chopped
- Mint chopped
- Raita, optional
- Fried onions, optional
Instructions
HEAT oil in a large pot over medium heat.
FRY bay leaves, roasted fennel seeds, cinnamon sticks, cardamom pods and cloves until aromatic. About 1-2 minutes
ADD onions and green chilies and cook until translucent, about 7-10 minutes
STIR the spices and grated tomato and cook for 1-2 minutes, stirring.
ADD carrots, green beans, parboiled potatoes, and cook for 5 -7 minutes. Add the peas and a cup of water. Allow to cook ,until the mixture thickens.
ADD pre-cooked rice and gently mix, drizzle the melted butter over the rice.
COVER and simmer for 15-20 minutes until flavors meld and veggies are tender.
GARNISH with coriander, mint, raita and fried onions before serving.
Notes
Foodie Tip: You can place all the whole spices in a stocking to prevent biting into any whole spices
ALSO SEE: Spinach corn dhaltjies
