Ingredients:
• Carrot – 2, cut long
• Beans – 20, cut long
• Capsicum – 2, julienned
• Potato- 2, cubed
• Cauliflower – 1/2, cut into florets
• Green peas – 1/2 cup
• Tomato – 2 – 3, chopped
• Onion- 2, chopped
• Coriander leaves – 1 bunch
• Mint leaves – 1 bunch
• Cinnamon – 1 piece
• Cloves – 2 pieces
• Cardamom – 2 pieces
• Bay Leaf – 1 piece
• Cashew nuts – 10
• Curd – 1 cup
• Turmeric powder – 1/2 tsp
• Salt to taste
• Oil
• For masala paste:
• Grind the below into fine paste and keep aside.
• Green Chilly 5-6
• Cinnamon – 1 piece
• Cardamom – 2 pieces
• Cloves – 2 pieces
• Garlic Cloves – 2
• Ginger – 1 small piece
• Grated Coconut -1 cup
• Poppy Seeds – 1 tsp
Method:
- Grind the cashewnuts to fine paste and keep aside.
- Heat oil in a pan, roast cinnamon, cloves and bay leaf. Saute onion till it turns brown.
- First, add beans, carrot and potatoes and keep stirring.
- Add capsicum, green peas and fry.
- Add the masala paste and keep stirring.
- Add turmeric powder and salt.
- Add the tomatoes and the cauliflower.
- Add water, cover and boil till the vegetables are cooked.
- Stir in the cashew paste and simmer.
- Remove from fire and stir in yogurt.
- Garnish with finely chopped coriander and mint leaves.
- Serve hot with chapattis or rice.
Recipe courtesy of Ramani