Ingredients:
• 2 cups – chopped vegetables (carrot, beans, capsicum, cauliflower)
• 3/4 cup – chopped Onion
• 1 – Tomato
• 3 pods – finely chopped Garlic
• 1 – Green chilli
• 2 tbsp – oil
• 1/2 tsp – Jeera
• 4 – Cloves
• 2 inch piece – Cinnamon
• 3 – Cardamom
• 1 – Bay Leaf
• 1/2 tsp – Garam Masala powder
• salt
• 1/2 tsp – Turmeric powder
• 1/4 tsp – chilli powder
• 1 tsp – coriander powder
• 1/4 cup – Pineapple pieces
• 2 tsp – Raisins
• 1/2 cup – Milk
• 1/4 cup – yogurt
• Coriander leaves to garnish
• To grind to a paste with a little water:
• 20 cashews – soaked in warm water for 15 minutes
• 2 tbsps – Coconut (optional)
Method:
- Heat oil in a pan.
- Add jeera, cloves, cinnamon, cardamom, bay leaf.
- Saute for 10 seconds.
- Add onion, garlic and green chilli.
- Fry till onions turn golden brown.
- Add tomato and other vegetables (except capsicum), turmeric powder, chilli powder, coriander powder, garam masala powder and some salt.
- Saute for a couple of minutes.
- Add 1/4 cup of water.
- Close the pan with a lid and simmer for 5-7 minutes or until the vegetables are properly cooked.
- Add capsicum and saute for 2 minutes.
- Add milk, yogurt, ground nuts paste, pineapple, raisins and salt (if needed) and cook for 5 minutes.
- Garnish with coriander leaves.
- Serve with rotis or rice.
- Recipe courtesy: http://www.indianvegetariankitchen.com/