Ingredients
- Vegetables:
- Water – 2½ cups
- Diced potatoes – 1 cup
- Diced carrots – 1 cup
- Cauliflower florets – 1 cup
- Fresh or frozen green peas – ½ cup
- French beans (1½-inch pieces) – ½ cup
- Paste:
- Water – ½ cup
- Chopped onions – 1 cup
- Green chilli – 1
- Garlic cloves – 3
- Ginger – 1½ inch
- Cashew nuts – ¼ cup
- Other ingredients:
- Ghee – 2 tablespoons
- Fresh Cream – 2 tablespoons
- Turmeric powder – ½ teaspoon
- Curry powder – 2 tablespoons
- Garam masala – ½ teaspoon
- Cinnamon powder – ½ teaspoon
- Kashmiri chilli powder – 2 teaspoons
- Cardamom powder – ¼ teaspoon
- Chopped tomatoes – 1 cup
- Salt – 1 ½ teaspoon
- Fresh coriander for garnishing
Method
1. Take ½ cup of water.
2. Add the ingredients for the paste and boil.
3. Cool and make a paste.
4. Take 2½ cups of water.
5. Add the potatoes.
6. Boil for 3 minutes.
7. Add green peas and carrots.
8. Boil for another 3 minutes.
9. Next, add the cauliflower and the beans.
10. Again boil for 3 minutes.
11. Drain the vegetables and keep them aside.
12. Then, heat 2 tablespoons of ghee in a large pan.
13. Add the prepared paste, curry powder, garam masala, turmeric powder, chilli powder, cardamom powder and cinnamon powder.
14. Cook for 3–4 minutes. Stir occasionally.
15. If required, add 2 tablespoons of water to prevent the sticking of the masala to the pan.
16. Add the vegetables, tomatoes and 1 cup of water.
17. Cover and cook for 3–4 minutes.
18. Turn off the flame and mix in the cream.
19. Garnish with chopped coriander.
20. Serve hot.
