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!

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