Nov 28, 2012

Mixed Veg in Cashew Gravy ( Restaurant Style )

This is a mildly spiced and creamy curry loaded with several colorful vegetables and pairs well with Roti or Parata ( indian flat breads) or Pulao or Jeera Rice. The vegetables are cooked up to perfection and gets simmered with spices and cooked in creamy grainy rich cashew sauce in the end. The creamy milk and grainy poppy seeds used in this Cashew Sauce gives very unique and authentic flavor and makes this curry looks like restuarent style dish. So why late, wave this recipe wand and surprise your spouse with this magical dish! Njoy!

Mixed Veg in Cashew Gravy

 
Ingredients:
Farm Fresh Vegetables - 2 cups ( carrot, potato, cauliflower, peas, bell peppers)
Onion - 1 medium
green chili - 2
Tomato - 2 ( cluster or non-hybrid)
Ginger Garlic paste -  2 tsp
salt - 2 tsp
red chili powder - 1 tsp
black pepper -  1/2 tsp
coriander powder - 1 tsp
turmeric powder - 1/2 tsp
cumin seeds - 1 tsp
clove/cardamom/ cinnamon - 1 each
Oil - 1 Tbsp
Cilantro - 2 Tbsp
 
Cashew Nut paste:
Cashew Nuts - 10
Poppy Seeds ( white) - 2 tsp
Milk - 1 Tbsp
 

 
Preparatory Steps:
Saute the Cashew Nuts slightly first in non-stick pan. keep it aside. Then saute the poppy seeds until they are roasted. Let it cool, and grind cashew nuts and poppy seeds into smooth paste along with 1 Tbsp milk.
 
Method:
Heat Oil in the non-stick pan. Once the oil is hot add clove, cardamom, cinnamon and cumin seeds. saute for 1 min. Now add chopped onion, green chili. saute for 2 min, add 1 tsp salt, black pepper, turmeric powder and mix well. Add the ginger garlic paste and saute until the oil separates from it. ( about 2 min). Add chopped Tomato let it cook until it comes together as puree. ( about 3 min).
 
Add chopped vegetables to the pan and mix with onion and spice mixture and close the lid.  Simmer for 5 to 6 minutes.Add some water (1/2 cup) and again cook on low for another 5 minutes. when you notice the vegetables get tender ( shouldn't be too soft or mushy), add coriander powder, red chili powder and 1 tsp salt. mix well. cook for another 2 to 3 min.
 
Now add the cashew nut paste to the pan, give a quick stir. Add chopped cilantro, keep the heat on medium to low and let it simmer for 5 minutes. After that taste and adjust the seasonings. and switch off the heat and transfer it to serving bowl and garnish with some more cilantro or spring onions.
 
Take a close peek...
Tips:
  • You can use any or variety of vegetables. I always pick varitey of bright color vegetables which makes this curry colorful. You can add Red peppers, Green Beans, Corn etc..
  • Addition of Poppy seeds gives a unique grainy masala flavor making this gravy special and restuarentish.
  • If you don't have poppy seeds add some more cashew nuts or 4 walnuts to get that grainy flavor.
  • Addition of milk adds slight sweet taste and makes this gravy creamy that pairs well with pulka or roti.

Will be back with another conforting dish
-Mythreyi

7 comments:

  1. Rich, delicious and flavorful gravy!!

    ReplyDelete
  2. lovely curry and great with white rice :)

    ReplyDelete
  3. rich and cream curry.. Love ur tray
    http://great-secret-of-life.blogspot.com

    ReplyDelete
  4. Super rich looking gravy,beautiful.

    ReplyDelete

Hi,

Thanks for visiting Yum! Yum! Yum!. I really appreciate your time in dropping a note for me. Your comments are truly motivating and feedback allows me to improve more to bring the best.

Thanks
-Mythreyi

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