Mix Veg Curry

Happy holidays!!

I love holiday season in US. The whole environment is so festive with all the decorations, Christmas trees, lights… 

Can’t believe 2017 is almost over. 
Years are just passing by… Only the serials I am watching seem to be stuck in time :D

Anyways, mix veg curry is again from oggarane dabbi cooking show. The curry came out very tasty, lip smacking, just like the ones available in restaurants in India.    

Procedure is tad lengthy. You can always use frozen veg to cut down the time. But sweet corn may not go well in this curry. 

Do try!

Ingredients

Mix veg - Carrot, Beans, Peas, Bell pepper

Oil - 2 tbsp

Butter - 1 tbsp

Onion - 1

Tomato - 1

Ginger-Garlic paste - 1 tsp

Pepper menasu - looked like jalapeno - 1 

Paneer - finely cubed

Turmeric - 1/2 tsp

Red chili powder(acchha kaarada pudi) - 1 tsp

Dhaniya powder - 1 tsp

Garam masala - 1/2 tsp

To grind 

Cashews - 7-8 - soaked

Poppy seeds/gas gase - 1/2 tsp

Desiccated coconut/kobbari - 2 to 3 tbsp

Cilantro

Kasoori methi 

Method

Soak cashews for half an hour. 

In a pot, boil water and cook peas and other vegetables like carrot, beans - finely cubed.

In a different pan, add oil, add finely chopped onion. Sauté till translucent. Add finely chopped tomato, sauté till mushy. 

Meanwhile, grind ‘to grind’ ingredients with water to coconut milk consistency. Keep it aside. 

You should let the onion + tomato to cook nicely. To this add ginger-garlic paste. Add finely chopped pepper mensu(see notes). Add turmeric, red chili powder, dhaniya powder. Add cooked vegetables along with some water. Add ground paste. Salt. Adjust the water. Close the lid and cook.

After few minutes, add paneer cubes, garam masala and 1 tbsp of butter. Close the lid and boil again for 1 min. Add crushed kasoori methi and cilantro. Bring it to a gentle boil. 

Serve hot with chapathi/naan/poori. 

Recipe Source - Oggarane Dabbi cooking show

Notes - 

• I don’t know what pepper mensu is, it looked like jalapeno. I think even bell pepper should work.