Vegetables in Nawabi gravy

Ingredients :

Carrots                          1/4 cup (diced)

French beans                 1/4 cup (diced)

Green peas                    1/2 cup

Cauliflower                     1/3 cup ( chopped in florets )

Baby corn                      1/4 cup

Capsicum                      1/4 cup (diced)

Mushrooms                    1/4 cup (diced)

Brown Onion paste         1/2 cup

Ginger/garlic paste         2 tbsp

Tomato puree                1/4 cup

Cashewnut paste           2 tbsp

Oil                                2 tbsp

Whole garam masala     little

Bay leaf                        1 no

Red chilli powder           1 tsp

Corriender powder         2 tsp

Cumin powder               1 tspGaram masala powder 1/2 tsp

Mace powder              a pinch

Salt                             to taste

For Brown onion paste : Deep fry slices of onion till golden brown. Drain excess oil & grind into a fine paste.

Method :

1. Heat oil, add bay leaf and whole garam masala. Saute and allow it to crackle.

2. Add brown onion paste and cook for 2 minutes stirring continuously.

3. Add ginger-garlic paste and cook for a minute. Add red chilli powder, corriender powder & cumin powder. Mix well.

4. Add tomato puree, stir continuously and cook till the gravy leaves oil.

5. Add cashewnut paste & one cup of water. Mix welland bring to boil.

6. Simmer for 5 minutes & sprinkle garam masala, mace powder and salt. Mix well.

7. Add all the diced vegetables to this rich gravy and cook for a minute.

8. Garnish with fresh corriender leaves and serve hot.

9. Enjoy!