Indian Vegetable Broth/Akhni
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 571 kcals | 800 kcals |
| Carbohydrates | 14 grams | 20 grams |
| Fat | 57 grams | 80 grams |
| Protein | 4 grams | 6 grams |
Cook Time
70 mins
Produces
1.4 liters
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
NutsSeeds
1
units
units
Garlic
Large clove, crushed
1
tsp
tsp
2
tsp
tsp
7.5
cm
cm
Cinnamon
Stick
3
units
units
Black Cardamom
Pods, or 6 green cardamom pods
8
units
units
1
tsp
tsp
1
tsp
tsp
OilsFats
45
ml
ml
Ghee
Clarified butter or light vegetable oil
Vegetables
Steps
- Heat the ghee or oil in a large pan, and add all the other ingredients.
- Fry the vegetables and spices over medium heat for 10 minutes, or until the onions are wilted and begin to brown.
- Add 2 liters of cold water and bring to a boil.
- Lower the heat, partially cover and simmer gently for at least 1 hour, preferably 2.
- Cool, strain, skim for fat and season with salt.