A tasty gravy with the sweetness of cashews and aroma blend well with vegetables. This gravy gives the taste of hotel style kurma and takes only few minutes to cook. The paste which is prepared by roasting and grinding adds an awesome flavor to the recipe.
Watch video for simple instruction and subscribe the channel if you like the recipe:
Recipe:
Ingredients:
Recipe:
- Prep time - 20 mins
- Cooking time - 30 mins
- Serves - 3
Ingredients:
- For Roast and Grind:-
- Cashews - 5
- Coriander seeds - 1 tbsp
- Roasted chickpeas - 1 tbsp
- Clove - 2
- Cinnamon - 1 or 2 inch stick
- Green Chili Peppers - 2, cut crosswise
- Coconut - 1/4 cup, grated ( optional)
- Oil - 2 tbsp
- Cinnamon - 1 small stick
- Clove - 1
- Bay leaf - 1
- Cardamom - 1
- Green chili pepper - 1, sliced
- Onion - 1, sliced and cut crosswise
- Ginger garlic paste - 2 tsp
- Ground fennel seeds - 1 tsp
- Salt to taste
- Mixed vegetables - 1 bowl ( carrots, beans, potatoes )
- All purpose flour - 1 tsp mixed with water
- Water for cooking - 1 cup
- Curry leaves - 1 sprig
Method:
- Roast the ingredients over low/ medium heat and allow it to cool down completely. Blend it into a fine wet mixture.
- In a cook pot, add oil and whole garam masala in. Then add in the onion, green chili pepper. Saute well until translucent.
- Add ginger garlic paste and ground fennel in. Cook it until the raw smell vanishes.
- Add the mixed vegetables in and enough salt. Mix well.
- Also add some all purpose flour in some water. Pour it in. Cook it covered for 10 mins.
- Add curry leaves once it done.
- Serve it with chappathi, parotta, dosa, idli.
Hope you like this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Follow my blog and subscribe my Youtube channel for more updates. Have a good day!
Comments
Post a Comment