Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients (serves 4):Method: 1. Put your oven on at 160C/gas mark 3. Peel and chop the parsnips, then boil them for about 10 minutes. Place to one side.
2. Slice the onion, then open the cardamom pods and use a pestle and mortar to crush the seeds. Cut the ginger into small, thin strips.
3. Heat the oil in a heavy casserole dish over a low heat, add the onions, cardamom, ginger, cinnamon stick, cumin seeds, cloves and coriander – you may need a little more oil. Season with salt and pepper, then pour in the yoghurt.
4.Stir gently, coating the parsnips, then cover with a lid and bake for an hour. Remove from the oven and sprinkle with the coriander leaves.