Ingredients Cauliflower florets (chopped) - 1/2 cup Carrot (chopped) - 1/2 cup Beans - 1/2 cup Capsicum (chopped) - 1 Onion - 2 Tomato (small) - 2 Cashewnut - 10 Garam masala - 1/2 tsp Red chilli powder - 1/2 tsp Turmeric powder - pinch Cumin powder - 1/4 tsp Corriander powder - 1/4 tsp Kasuri methi - 1 tsp Ginger garlic paste - 1/2 tsp Fresh cream/yogurt/milk - 3 tsp Salt as needed Oil as needed |
![Picture](/uploads/1/2/4/0/12407367/3647622_orig.gif)
Method
- Soak the cashews in warm water for 10 mins. Then grind and make a smooth paste and set aside.
- Grind 1 onion and tomatoes separately to a smooth paste and set aside.
- Boil vegetables like cauliflower, beans, carrot and keep it aside. Do not boil them completely.
- Heat 1 tbsp of oil in a pan and add 1 quartered onion and capsicum.Once onions are done add tomato puree and cashew paste.
- After 2 min add ginger garlic paste and all the spices.Fry till the masala looses its water and oil starts leaving from the sides.
- Now add fresh cream / milk(for health conscious) and let the masala cook in it for some time.
- Finally add boiled veggies and salt. Add some water and cook for some time with closed lid.
- Transfer to a serving dish, garnish with coriander leaves and some garam masala powder.
![Picture](/uploads/1/2/4/0/12407367/9491962_orig.gif)
Tips
- You can use the same masala base and change vegetables. You can use potatoes cabbage or peas.
- Instead of boiled veggies you can use deep fried potatoes.
- You can prepare this gravy and store it in air tight containers and freeze it for future use.
![Picture](/uploads/1/2/4/0/12407367/118594.gif)
I welcome your valuable suggestions/comments on this Recipe.