INGREDIENTS

  • 1/2 Cup Chopped Potatoes
  • 1/2 Cup Chopped Cauliflower
  • 1/4 Cup Chopped Carrots
  • 1/4 Cup Chopped French Beans
  • 1/4 Cup Chopped Capsicum (Green Bell Peppers)
  • 1/4 Cup Green Peas
  • 1 Small Onion
  • 2 Medium Sized Tomatoes
  • 1-2 Green Chillies
  • 3-4 Cloves of Garlic
  • ~1 inch piece of Ginger
  • 8-10 Cashews
  • 2 Tablespoons Cream or 1/2 Cup Milk
  • 1 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)
  • 1/2 Cup Chopped Coriander Leaves
  • 2 Tablespoons Oil

INSTRUCTIONS

  • First roast some cashews (in oil or without it) and set them aside.

  • Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.

  • Then add cauliflower florets and chopped french beans to the pan. Cook for a couple more minutes.

  • Add Green Peas and chopped Capsicum. These are added in the end, since they take the least amount of time to cook.

  • Fry the vegetables till they are all cooked, but do not overcook them otherwise they will turn mushy. Then remove the cooked vegetables on the pan and set them aside.

  • Heat a little oil in the pan. You can use any oil leftover from the previous step as well. Add Cumin Seeds and fry them till they start to splutter.

  • Now add chopped onions along with ginger, garlic and green chillies.

  • Fry them till the onions turn golden brown or translucent.

  • Then add 2 chopped tomatoes to the pan.

  • Fry till the tomatoes are cooked and turn mushy. Then let the mixture cool.

  • Add the onion-tomato gravy to a grinder or food processor along with the roasted cashews. Grind the mixture to a smooth puree and add it back to the pan.

  • Now add Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala and Salt to the gravy.

  • Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or 1/2 Cup Milk.

  • Add 1 Cup of water to the gravy and bring the mixture to a boil.

  • Then sprinkle some crushed dried Fenugreek Leaves (Kasuri Methi) on the gravy and mix.

  • Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes.

  • Finally sprinkle some chopped coriander leaves on top for garnish.

  • Mix Veg Curry is ready. Serve it hot along with any Indian Bread or some mild flavored rice.

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