Ingredients:

• Onions – 200 g (boiled – paste)
• Tomato puree – 200 g
• Ginger, Garlic paste – 1 tbsp
• chilli powder – 2 tsp
• Coriander powder – 3 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1 tsp
• Kasuri Methi – 1 tsp
• cashew paste – 2 tbsp
• Coriander leaves – 1/4 cup, chopped
• Carrot, chopped – 1/4 cup
• Beans – 1/4 cup
• Peas – 1/2 cup
• Cauliflower – a quarter portion
• Whole Jeera – 1/2 tsp –
• Oil – 50 g.

Method:

1. Heat oil in a kadai, saute the jeera and kasuri methi and the chopped vegetables.
2. Saute until tender.
3. Now add all powders and saute for 1-2 minutes.
4. Now add the onion paste and tomato puree and boil for 3-5 minutes.
5. Add the cashew paste and salt, saute till the oil separates.
6. Garnish with coriander leaves.
7. Serve hot with Indian bread/ rice.

Recipe courtesy of Rajam Partheeban