Ingredients:
• 2 cups – mixed Vegetables (potatoes, carrots, green peas)
• 1 – Tomato (ripe and crushed)
• 1/4 tsp – Turmeric powder
• 2 – Bay Leaves
• 1 tsp – Fennel seeds
• oil as needed
• salt to taste
• 1 cup – yogurt
• 8-10 – cashews
• a bunch of Coriander leaves (chopped)
• To grind:
• 2 – Onions (big and cubed)
• 2 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 2 – dry Red Chillies
• 1 tsp – peppercorns
• 1 tsp – Ginger
• 6 – Garlic Cloves
• 1 – Cinnamon stick
• 2 -cloves
• 2 – Cardamoms
Method:
- Grind cashews and yogurt into a thick paste and keep aside.
- Heat a few drops of oil and saute the onions, ginger and garlic until they turn slightly brown. Take off the heat.
- Dry-roast the remaining ingredients listed for grinding.
- Add the roasted spices to the sauteed onions, add water and grind into a fine paste.
- In the same vessel, heat enough oil and fry the bay leaves and fennel seeds until they turn brown. Add the crushed tomato, mixed vegetables and turmeric powder. Saute everything for a few minutes until the vegetables get half cooked.
- Add the onion paste and salt and cook everything until the oil separates slightly.
- Add the yogurt-cashew paste and enough water and cook the gravy on medium flame until the vegetables are well cooked.
- Garnish with coriander leaves. Serve with rice or roti.
- Recipe courtesy: Priya Easy N Tasty Recipes