Ingredients:
• 1 – long carrot, chopped to bite size (or 1 cup baby carrots)
• 1 – medium Potato – chopped into 8 pieces
• 1 – medium Capsicum – chopped into 8 pieces
• 1/2 cup – frozen vegetables (peas, cauliflower)
• 1 – medium Brinjal – chopped into 8 pieces (optional)
• 1 – medium Onion – finely chopped
• 3 tbsp – oil/ Ghee
• 3-4 – Cardamom pods (or 1/2 tsp Cardamom powder)
• 3 – Cloves
• 1 inch Cinnamon stick
• 2-3 – Bay Leaves
• 1 tsp – Garam Masala
• 1/2 tsp – turmeric/haldi powder
• 1/2 tsp – jeera/cumin powder
• 1/2 tsp – pepper powder
• 1 – slit Green chilli
• 1 tbsp – Sugar
• 1 cup – cooking Cream
• Salt to taste
Method:
- Heat oil (in a pressure cooker, for quick work) and fry onions in them, until pink and soft.
- Add the spices (cloves, cinnamon, cardamom, bay leaves) and fry well.
- Add the powder spices and continue to fry for a minute.
- Wash and drain the vegetables and add to the cooker (except the capsicum/ bell peppers and frozen peas/cauliflowers).
- Add 1/4 cup water and salt and set to cook (a whistle on high-heat if using a pressure cooker).
- Add the remaining vegetables, sugar, slit chillies and simmer for a few minutes until the bell-pepper is a bit soft.
- Beat the cream and add it slowly, stirring gently but well.
- Adjust water/cream for your desired consistency and simmer for 1 minute.
- Serve hot with naan, parathas or rotis.
Recipe courtesy of Mearl Fernandes