| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 142 | 6g | 1g | 21g |
| sugars | fibre | protein | salt |
| 7g | 6g | 4g | 0.76g |
Why I Love Bangladeshi Vegan Niramish Ranna
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One of the many joys I’ve discovered as a culinary enthusiast is tapping into diverse cuisines from around the world. When I came across the Vegan Niramish Ranna recipe, I was instantly intrigued. This traditional Bangladeshi vegetable curry resonates with flavors that are both vibrant and comforting. It offers a refreshing departure from my usual repertoire of hearty meats and pies, adding a unique chapter to my culinary adventures.
A Symphony of Spices
What I absolutely adore about Vegan Niramish Ranna is its inventive use of spices. The foundational Bengali spice blend, panch phoron, is a game-changer. A mix of five distinct spices: fenugreek, nigella, cumin, black mustard, and fennel seeds, it weaves an aromatic tapestry that elevates the dish. When these spices hit the hot vegetable oil, they create an inviting symphony of sizzling and fragrant notes.
A Vibrant and Nutritious Dish
Loaded with a generous variety of vegetables like cauliflower, diced potatoes, carrots, green beans, and cabbage, this dish is a nutrient-dense powerhouse. The addition of green peas rounds out the mixture beautifully, adding a pop of color and texture. The vegetables soak up the warm spices—turmeric, cumin, coriander, and red chili powder—transforming into tender bites teeming with flavor.
In contrast to the heavy, meat-centric dishes I often prepare, Vegan Niramish Ranna is a light yet satisfying option. Served alongside steamed rice or warm naan, it can elevate your everyday meal into a feast. It even pairs wonderfully with other Bengali-inspired dishes like vegetable korma or a simple cucumber-yogurt raita to cool down the palate.
The versatility of this recipe makes it a true gem. Inspired by the traditional methods passed down through generations, this dish reminds me of the beauty in simple, wholesome ingredients. Cooking Vegan Niramish Ranna is like embarking on a culinary voyage to Bangladesh, without ever leaving the comforts of my Montana kitchen.
Creating dishes like Vegan Niramish Ranna not only broadens my culinary horizon but also puts me in touch with the myriad ways different cultures celebrate their ingredients. It’s an endless source of inspiration and a testament to my belief that food is a universal language bridging gaps and fostering connections.
I owe my discovery of this profound dish to chef Anuradha Sawhney, a pioneer of vegan cuisine, who has successfully shown how traditional recipes can be adapted for modern palates. Her work instills a sense of curiosity and respect for food’s cultural roots, prompting me to integrate more plant-based dishes into my lineup. Whether you’re a seasoned chef or a home cook, Vegan Niramish Ranna is a delightful challenge that’s sure to leave a lasting impression.
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What You’ll Need
- 1 cup cauliflower florets
- 1 cup diced potatoes
- 1 cup sliced carrots
- 1 cup chopped green beans
- 1 cup chopped cabbage
- 1 cup green peas
- 2 tablespoons vegetable oil
- 1 teaspoon panch phoron (Bengali five spice blend)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon sugar
- Salt to taste
- 2 green chilies, slit
- 1 large tomato, chopped
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cups water
- Fresh cilantro for garnish
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Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the panch phoron, bay leaf, and cinnamon stick. Sauté until the spices start to splutter and become aromatic.
Step Two
Add the ginger paste, garlic paste, and slit green chilies. Cook for about 2 minutes until the raw smell of the paste disappears.
Step Three
Add the chopped tomatoes and cook until they become soft and mushy.
Step Four
Add the turmeric powder, cumin powder, coriander powder, red chili powder, and sugar. Mix well and cook for another 2 minutes.
Step Five
Add the diced potatoes, cauliflower florets, sliced carrots, chopped green beans, and green peas. Stir well to coat the vegetables with the spice mixture.
Step Six
Pour in the 2 cups of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let it simmer for about 15-20 minutes, or until the vegetables are tender and cooked through.
Step Seven
Remove the lid, add the chopped cabbage, and cook for an additional 5 minutes until the cabbage is slightly tender but still crunchy.
Step Eight
Turn off the heat and garnish with fresh cilantro before serving. Serve hot with rice or roti.
