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:

1. Grind the cashewnuts to fine paste and keep aside.
2. Heat oil in a pan, roast cinnamon, cloves and bay leaf. Saute onion till it turns brown.
3. First, add beans, carrot and potatoes and keep stirring.
4. Add capsicum, green peas and fry.
5. Add the masala paste and keep stirring.
6. Add turmeric powder and salt.
7. Add the tomatoes and the cauliflower.
8. Add water, cover and boil till the vegetables are cooked.
9. Stir in the cashew paste and simmer.
10. Remove from fire and stir in yogurt.
11. Garnish with finely chopped coriander and mint leaves.
12. Serve hot with chapattis or rice.

Recipe courtesy of Ramani