This vegetable curry is like kurma with plenty of vegetables in a differant gravy and also with little differance in preparation.
Ingredients:
Cauliflower – Small head, washed in plenty of water to remove any dirt or insects and seperate into florets ,
Potato – medium 2, wash, peel, cut into 1″ cubes and immerse in water,
Green peas – 25 Gms
carrot – 1, medium, cut into 1″ cubes,
French beans – 4, cut into small pieces,
Onion – 2, medium, sliced fine and browned in a 1tablesp of oil,Grind into a fine paste ,
Green chilli – 2, slit vertically into 2,
Red chilli powder – 1/2Tsp,
Salt,
Haldi – A pinch,
Curd – 2 Tablesp,
cashew nuts and almonds – 6 each, Grind them into fine paste,
Ginger and garlic paste – 1/2Tsp,
Dhania powder – 1Tablesp,
Garam masala – 1/4Tsp,
Chopped coriander – 1 Tablesp,
Saffron – A pinch, ( optional ),
Method:
1).Cook the vegetables ( approximately about 300 Gms ) with 500 m.l of water and salt in a cooker or in normal way.
2).Drain the water , preserve the liquid and keep the vegetables aside.
3).Heat 3 tablesp of oil, add ginger garlic paste and green chilli Fry till raw smell goes. Add dhania powder, haldi, red chilli powder and fry for few seconds.
4).Add drained liquid , curd, onion paste, garam masala and little salt.Let it boil for 2 minutes.
5).Now add cooked vegetables and cashew paste along with saffron if using, ( dissolved in little milk ).Let it cook under low heat for another 2 minutes. Garnish with chopped coriander leaves.
6).This delicious and flavourful curry is served with masala rice prepations/ Chapathi/ poori/ other type of rotis.
Tip:
If gravy is thick add required amount of hot water to it and cook for one more minute.You can add vegetables as per your choice.