Ingredients
The following ingredients have 4 Servings
- 3 tablespoon cashews (or about 20 to 22 cashews)
- ½ cup hot water (or 125 ml - for soaking)
- 3 tablespoon water (for blending - you can also use the soaked water instead of plain water)
- ¼ or ⅓ cup chopped carrots (or about 2 small or 1 medium carrot)
- ¼ or ½ cup chopped french beans (or about 8 to 10 french beans)
- ¼ or ⅓ cup chopped potatoes (or about 1 medium potato)
- ¼ or ⅓ cup green peas, (fresh or frozen)
- ¼ cup corn kernels (- optional)
- ¼ or ⅓ cup chopped cauliflower
- ¼ or ⅓ cup sliced mushrooms (or 6 to 8 button mushrooms (optional) * for cooking mushrooms check notes)
- ¼ cup paneer ((cubed), Indian cottage cheese - optional )
- 1 medium onion (or about ½ cup finely chopped onion)
- 1 medium tomato (or about ½ cup finely chopped tomatoes)
- 3 to 4 medium garlic + ½ inch ginger (- crushed to a paste or 1 teaspoon ginger garlic paste (adrak lahsun ka paste))
- 1 teaspoon chopped coriander leaves ((cilantro leaves))
- 1 teaspoon chopped mint leaves
- 1 to 2 green chilies, (slit or sliced (hari mirch))
- 1 cup water (or 250 ml water)
- 3 tablespoon low fat cream (- 25% to 35% fat)
- 1 tablespoon Curd (- optional (yogurt))
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon Garam Masala
- ½ to ¾ teaspoon Coriander Powder ((ground coriander))
- ½ teaspoon kasuri methi (- crushed (dry fenugreek leaves))
- 1 pinch nutmeg powder (or grated nutmeg)
- 2 tablespoon Butter
- salt as required
- sugar as required (- you can add about ½ teaspoon of sugar or as per your taste, (optional))
- 1 small to medium tej patta ((indian bay leaf))
- 2 cloves
- ½ inch cinnamon
- 2 single strands of mace
- 2 green cardamoms
