Vegetables of your choice....I used
- Carrots - 3
- Beans - 100 grams
- Potato - 1 big
- Cauliflower - 1/2
- Brinjal - 1
- Peas - 3 handful
- Corn - 3 handful
You can also use Lima beans,Baby corn or even cubes of fresh paneer.
- Tomato puree - from 4 tomatoes (Chop the tomatoes and grind it in a mixer).
- Onion puree - from 1 onion (Peel off the skin ,chop roughly and grind in a mixer with little water)
- Capsicum - 1, cut lengthwise
- Pearl onions - 1 handful (5 to 6)
- Cashews - 4 tsp , broken
- Ginger-garlic paste - 1 tsp
- Curry leaves - 2 sprigs
- Red chilli powder - 2 to 3 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 2 tsp
- Jeera powder - 1 tsp
- Garma masala powder - 2 tsp
- Curd - 3 tsp
- Coriander leaves - 2 tsp ,finely chopped (optional)
- oil - 4 tsp
- Pepper powder - 1/2 tsp
- Sugar - 1 tsp
- Salt - to taste
- Chop the vegetables into 1 inch long pieces and wash well in running water using a strainer.
- Add the veggies in a kadai with a pinch of turmeric powder.
- Sprinkle little water and cook covered till the vegetables become tender.
- Open the lid in between ,stir the vegetables and sprinkle some water if required.Do not add too much water as the veggies should not be over cooked.
- Meanwhile heat 1 tsp of oil in a tadka pan and saute the pearl onions with 1 tsp of red chilli powder and pepper powder.
- Set aside to cool.Grind them along with half of cashews and few curry leaves into a coarse paste.
- Heat 3 tsp of oil in the kadai,add paneer cubes and fry till they turn light brown.Add the onion puree,ginger garlic paste and saute well till the raw smell goes.
- Add 2 tsp of red chilli powder,dhania powder,jeera powder,garam masala powder,sugar and saute for 5 min.
- Add the tomato puree and salt and saute till raw smell goes off.
- Now add the cooked veggies and remaining cashews and mix well.Let it cook for 5 min on a medium flame.Stir occasionally.
- Add curd or fresh cream(if available) ,mix well and cook for another 5 min till the oil comes out.
- Switch off the flame and garnish with coriander leaves.