Ingredients:

• 1 large – coconut, scraped,
• 2 tbsp – coconut, grated coarsely
• 2 – Green chillies
• 2 – Red Chillies
• 4 flakes – Garlic peeled
• 1 large – Potato boiled
• 1 cup – mixed boiled vegetables
• 2 Tomatoes – boiled, pureed and strained
• 1 Capsicum – chopped into chunks
• 2 – Onions chopped
• 1 tbsp – coriander, finely chopped
• 1/2 cup – fresh Cream
• 5-6 – cashews
• 1 inch – stick Cinnamon
• 2 – Cloves
• 1 – Bay Leaf
• 2-3 – peppercorns
• 1/2 tsp – Cumin seeds
• 1/2 tsp – mustards seeds
• salt to taste
• 2 tbsp – Ghee or oil

Method:

1. Dry roast and grind cinnamon, pepper, cloves, bay leaf and cumin.
2. Stir fry onion in 1 tsp. ghee, till transparent, and stir fry grated coconut till brown.
3. Grind coconut with 2 cups water, strain to get a thick milk.
4. Grind tomato puree, red chilli, half of fried onions, fried coconut, garlic to a paste.
5. Grind cashews to a powder.
6. Fry potato chunks in the remaining ghee till golden. Drain and keep it aside.
7. Repeat the same for capsicums.
8. Add mustard seeds, mixed vegetables, stir for a minute, add ground spices and mix.
9. Add fried onions, ground paste, cashew powder, coconut milk and stir till it starts to boil.
10. Finally add fresh cream and garnish with chopped coriander leaves.
11. Serve hot.

Recipe courtesy of Saroj Kering