Ingredients:
For the Vegetables:
– 1 cup cauliflower florets, ½ cup carrots (chopped), ½ cup beans (chopped), ½ cup green peas, ½ cup potatoes (diced), ½ cup capsicum (chopped),
For the Gravy:
– 1 large onion (finely chopped), 2 tomatoes (pureed), 1 tbsp ginger-garlic paste, 2 tbsp cashew paste (soak cashews in warm water and blend), ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp cumin seeds, 1 tbsp oil or ghee, ½ cup fresh cream (optional), Salt to taste, Fresh coriander for garnish
Instructions
– Boil or steam the cauliflower, carrots, beans, potatoes, and peas until slightly tender.
– Keep the capsicum aside to be sautéed later.
– Heat oil or ghee in a pan, add cumin seeds and let them splutter.
– Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
– Add tomato puree and cook until the oil separates. Mix in turmeric, red chili powder, coriander powder, and salt. Stir well.
– Add cashew paste and cook for another 2 minutes.
– Add the boiled vegetables and capsicum to the gravy. Mix well. Pour in ½ cup water (adjust consistency) and simmer for 5 minutes.
3. Add fresh cream and garam masala. Garnish with fresh coriander and serve hot.