Mixed Vegetable Curry

Mixed vegetable curry is a compliment to the eyes and a good way to incorporate all the veggies in one delicious curry.


Preparation Time :20 mins | Cooking Time :15 mins |Serves: 6

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Ingredients:

Cauliflower - 2 cups
Potato - 1 cup
Beans - 1 cup

Capsicum green - 1
Carrots - 1 cup
Green peas - 1 cup
Onion - 1

Tomato - 2

Cashews - 10 to 15 nos - grind to fine paste.

Kashmiri chili  powder - 2 tsp

Chilli powder - 1tsp

Dania - 1 tsp

Ginger garlic paste - 2 tsp

Garam masala - 1 tsp

Kasoori methi - 1 tsp

Cinnamon - 1 stick

Bay leaf - 1 or 2

Oil

Butter - 3 tbsp

Salt to taste

Method:

• Chop and keep all the veggies.

• Grind the cashews to a fine paste. 

• In a large pan add some oil, season with cinnamon and bay leaf, add the onions and saute. Then add ginger garlic paste.

• Add tomatoes and cook until they get softened.

• Meanwhile in a kadai add little oil or butter and fry the veggies one by one according to their cooking time.

• Add a little seasoning of kashmiri chili, salt and turmeric.

• Add the chili powder, dania, salt, and garam masala to the gravy preparation. saute until the oil comes out. 

• Add the ground cashew paste. Add water to adjust the gravy consistency.

• When starts to boil add the fried veggies blend them all together and switch off.

• Serve them with roti/pulao...

 Note: Frying the veggies separately will retain the color.