A rich and creamy curry with mixed vegetables cooked in onion-tomato gravy along with aromatic spices, coconut, cashew nuts and poppy seeds.
Potato - 2 medium, cut into small cubes
Carrot - 2 medium, cut into small cubes
Green beans - 1/2 cup, cut into 1/2" length pieces
Cauliflower - 1 cup, cut into small florets
Green peas - 1/2 cup
Ginger-garlic paste - 1 tsp
Onion - 2 medium, finely chopped
Tomato - 2 medium, finely chopped
Turmeric powder - 1/4 tsp
Red chilly powder- 2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - to garnish
For wet masala:
Grated coconut - 3/4 cup
Green chillies - 4 to 5
Cashew nuts - 8 to 10
Poppy seeds - 1/2 tsp
Fennel seeds - 1 tsp
Jeera/Cumin seeds - 1/2 tsp
For dry masala:
Bay leaf - 1 big
Clove - 4
Cinnamon - 2 (1" piece)
Cardamom - 2
Star anise - 1
1. Put the cauliflower florets in boiling water along with little salt for around 10 minutes. Drain and keep aside.
2. Soak the cashew nuts and poppy seeds in warm water for 5 minutes. Grind it along with other ingredients under 'For wet masala' to a smooth paste.
3. Dry roast the ingredients under 'For dry masala' and powder them.
1. Heat oil. Add onions, ginger-garlic paste, little salt and fry till the onions turn golden.
2. Add tomatoes and cook them till they are soft. Add turmeric powder, red chilly powder, coriander powder and mix well. Fry for 4-5 minutes.
3. Add potatoes, cauliflower, carrots, beans and green peas. Mix well. Then add the dry masala and mix well till masala's get well coated on the vegetables. Fry for 5-6 minutes.
4. Add the wet masala, 1 cup water, salt and mix well. Cover and cook till the vegetables have become soft and cooked well, stirring in between.
5. Add garam masala and mix well. Simmer for 2-3 minutes. Garnish with coriander leaves.
Serve hot with chapathi/poori.