Ingredients:

• Chopped veggies (carrot, beans, capsicum, cauliflower) – 2 cups
• Chopped Onion – 3/4 cup
• Tomato-1
• Finely chopped Garlic – 3 pods
• Green chilli-1
• Oil-2 tbsp
• Jeera-1/2 tsp
• Cloves-4
• Cinnamon – 2 inch piece
• Cardamom-3
• Bay leaf-1
• Garam Masala powder – 1/2 tsp
• Salt
• Turmeric powder – 1/2 tsp
• Chilli powder – 1/4 tsp
• Coriander powder – 1 tsp
• Pineapple pieces – 1/4 cup
• Raisins – 2 tsp
• Milk – 1/2 cup
• Yogurt – 1/4 cup
• Coriander leaves to garnish
• To grind to a paste with little water:
• Cashews – 20, soak in warm water for 15 minutes
• Almonds – 20, soak in hot water for 30 minutes and peel the skin
• Coconut – 2 tbsp

Method:

1. Heat oil in a pan. Add jeera, cloves, cinnamon, cardamom, bay leaf. Saute for 10 seconds. Add onion, garlic and green chillies.
2. Fry till onions turn golden brown.
3. Add tomato and other veggies(except capsicum), turmeric powder, chilli powder, coriander powder, garam masala powder and some salt.
4. Saute for a couple of minutes. Add 1/4 cup of water.
5. Close the pan with a lid and simmer for 5-7 minutes or until the veggies are cooked.
6. Add capsicum and saute for 2 minutes.
7. Add milk, yogurt, ground nuts paste, pineapple, raisins and salt (if needed) and cook for 5 minutes.
8. Garnish with coriander leaves.
9. Serve with rotis or rice.

Recipe courtesy of mahimaa