Ingredients

The following ingredients have 4 Servings
  • 1/2 cup cubed potatoes
  • 3/4 cup cubed carrots
  • 3/4 cup cauliflower florets
  • 3/4 cup chopped beans
  • 1/2 cup peas (optional)
  • 1/2 cup corn (optional)
  • 1 tablepoon butter
  • 3 large tomatoes
  • 15 whole cashews
  • 3 peeled garlic cloves
  • 1 inch peeled ginger
  • 3 tabespoons butter
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1/2 teaspoon cumin seeds
  • 1 big onion (chopped)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • salt (to taste)
  • 1/2 teaspoon garam masala powder
  • 2 teaspoons kasuri methi
  • 2 tablespoons coriander leaves

Instruction

  • Puree the tomatoes, cashews, ginger and garlic smoothly.
  • Rinse, peel and chop the veggies into cubes or batons.
  • Heat a tablespoon butter in a pan, add the chopped veggies and saute for 8-12 minutes. Set aside.
  • In the same pan add remaining butter and heat it. Add the whole spices and saute well.
  • Add the chopped onions and saute well for 3-4 minutes.
  • Next add the tomato puree and mix well. Add red chili powder and turmeric powder.
  • Mix well and cook in medium flame till the fat releases from sides.
  • Add 1.5 cups water and bring to a boil. Simmer till gravy reaches required consistency.
  • Add the sauteed veggies and mix well. Simmer for 3-4 minutes.
  • Now add the garam masala and mix well.
  • Finally add the kasuri methi and mix well. You can also add fresh cream now. Also add coriander leaves now Mix well and serve hot