Ingredients:
Onion – 1, finely chopped
Potato – 1, cubed
Carrot – 1, finely chopped
Beans – 10, finely chopped
Green Peas – 1 cup, boiled
Green Chillies – 4
Ginger Garlic Paste – 1 to 2 tsp
Cashewnuts – 8, soaked in hot water for an hour
Coconut Milk – 1/2 cup
Curd – 3 tblsp
Coriander Leaves – 1/2 bunch, small
Fresh Cream – 4 tblsp
Ghee – 4 tblsp
Salt as per taste
Grind together:
Coconut – 1 cup, grated
Cloves – 3
Cardamom – 3
Red Chilli Powder – 1 tsp
Cumin Seeds – 1/2 tsp
Method:
1. Heat ghee in a heavy-bottomed pan.
2. Saute the onions, potatoes, carrot, beans and green peas.
3. Add the ginger garlic paste, green chillies and ground paste.
4. Stir to mix well.
5. Add salt and add a little water.
6. Simmer for 5 minutes.
7. Then add coconut milk, curd, cashewnuts, coriander leaves and simmer for another 10 minutes.
8. Just before removing from the flame, add fresh cream and mix well.
9. Serve hot as a side dish with roti or rice.
Note: image is for illustration purposes only and not that of the actual recipe.
