Tuesday, November 9, 2010
Cut/Frozen Vegetables - 2 Cups (Beans, Sweet corn, Peas, Carrot, Cauliflower)
Bay Leaves - 2
Cloves - 2
Cinnamon - 1
Kasuri Methi - 1 tsp
Everest Kitchen King Masala - 2 tsp
Garam Masala - 2 tsp
Corainder Powder - 1 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Dry Mango Powder - 1 tsp
Coconut Milk - 1 Cup
Green Chilli - 1 ,Chopped
Onion - 1 , Chopped length wise
Garlic - 2, chopped
Ginger Paste - 1 tsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Pepper Powder - 1 tsp
Coriander Leaves - Chopped
Salt as required
How to Make?
Take a small bowl and mix the coriander powder, turmeric powder, pepper powder, ginger paste and chopped chilli with 2 tbl.sp of water and set aside.
Heat oil in a pan and add cumin seeds, fennel seeds, bay leaves, cloves, cinnamon, kasuri methi and fry for a minute.
Add onion and garlic and fry till the onions turn golden in color.
Add the spice mixture set aside.
Add the mixed vegetables and all the masala powder and salt. Let this cook for 5 minutes with closed lid.
Mix the coconut milk with little water and grind this with badam and cashews.
Add this ground mixture to the pan and cook for few more minutes.
Garnish with chopped coriander leaves.
Serve hot with roti, chappathi, naan or paratha.