Saloona Khudra - Vegetable Saloona
Main Dish • Herbs & Spices, Vegetable, Vegetarian
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Ingredients
- VEGETABLES
- 2 potatoes, peeled and cubed
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup green beans, trimmed
- 1 small eggplant, cubed (optional)
- BASE & AROMATICS
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 Tbsp tomato paste
- SPICES
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp black pepper
- Salt, to taste
- LIQUIDS & FAT
- 2 Tbsp vegetable oil or ghee
- 4–5 cups vegetable stock or water
- GARNISH
- Fresh coriander (cilantro), chopped
Directions
- 1. Heat oil or ghee in a large pot over medium heat.
- 2. Add onion and sauté until soft and lightly golden, about 5 minutes.
- 3. Add garlic and cook 30 seconds until fragrant.
- 4. Stir in tomatoes and tomato paste; cook 5–7 minutes until thickened.
- 5. Add cumin, coriander, turmeric, pepper, and salt; stir 1 minute.
- 6. Add potatoes and carrots. Pour in stock to just cover vegetables.
- 7. Bring to a boil, then simmer 10 minutes.
- 8. Add zucchini, bell pepper, green beans, and eggplant (if using).
- 9. Simmer 10–15 minutes until vegetables are tender.
- 10. Adjust seasoning and consistency as needed.
- 11. Garnish with fresh coriander and serve hot.
Notes
- SERVING SUGGESTIONS
- Serve over plain white rice
- Scoop with Arabic flatbread (khubz)
- NOTES
- Mild, aromatic, and not spicy
- Consistency should be brothy, not thick
- Traditional Qatari home‑style dish
