Mixed vegetables and saffron sauce

Ingredients

• Potatoes -3 nos quartered
• Pumpkin halved slices lengthwise – 5 slices
• Carrots lengthwise – 2 nos
• Onions halved – 3 nos
• Zucchini halved lengthwise – 4 nos

For saffron sauce

• Sour cream – 300 gms
• Bay leaves – 2 nos
• Saffron threads – pinch
• coriander seeds – 1/2 tsp
• cumin seeds – 1/2 tsp
• Salt to taste

Methods

Place potatoes,pumpkin,carrots,onions and zucchini in a well-greased baking dish and bake,turning occasionally,for around 40 minutes or until vegetables are tender

For the saffron sauce, place sour cream,bay leaves ,saffron threads,salt,coriander seeds and cumin seeds in a small sauce pan and cook over low heat,stirring constantly,  for around 4-5 minutes.  Push mixture through sieve and serve with roast vegetables

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