Romy Gill's Banana Sabzi


For 2 (for 4)

Green Banana: 3 (6)

Basmati Rice: 1 bag (2 bags)

Green Chilli: 1 (2)

Tomato: 1 (2)

Coriander: 1 bunch (2 bunches)

Mustard Seeds: 1 pod (2 pods)

Crushed Garlic: 1 sachets (2 sachets)

Sauteéd Onion Paste: 1 sachets (2 scahets)

Turmeric: ½ pod (1 pod)

Garam Masala: 1 pod (2 pods)

Coconut Yoghurt: 1 pot (2 pots)

Nutritional Information:

Per serving: Energy (kcal) 727 Fat 27g of which saturates 19g Carbohydrates 118g of which sugars 29g Protein 14g Salt 0.06g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Now a full-fledged celebrity chef with an MBE to boot, it’s hard to believe that Romy Gill opened her first restaurant just 6 years ago. But she spent decades plotting and perfecting her skills. Her journey began when, homesick in the UK, a bad experience at a local Indian restaurant instilled in her the ambition of showing Britain that Indian cuisine should be about fresh ingredients and nuanced, comforting flavour. Zaika is Romy’s debut book, a tribute to the ‘simple yet delicious’ plant-based food she grew up with in West Bengal. This sabzi turns hearty, savoury green banana into the vehicle for a tangy, rich and fragrant flavour bonanza.


  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins