Name: Mixed Vegetable curry ! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5
Ingredients: 1 nos : Onion Chopped; 2 nos : Medium Tomato chopped; 2 tbsp : Cashews; 1/4 cup : Water(for grinding); 5 tbsp : Oil; 1/2 tsp : Shahi jeera; 1 nos : Bay leaf; An inch : Cinnamon stick; 2 nos : Green cardamom; 4 nos : Cloves; 1 tsp : Ginger Garlic paste; 1 nos : Carrot (peeled and cut into bite size); 2 nos : Potato (peeled and cut into bite size); 1/2 cup : Bell pepper (cut into bite size); 1/2 cup : Cauliflower florets; 1/4 cup : frozen/fresh peas; 1/2 cup : Paneer cubes; 1.5 tsp : Red chilli powder; 1/2 tsp : Cumin powder; 2 tsp : Coriander powder; 1/2 tsp : Garam masala; 1 tsp : Sugar; Salt to taste; 1/2 cup : water(for gravy); 1/2 cup : full fat Milk; Fist ful : Coriander leaves (chopped); 1 tbsp : Crushed Kasoori Methi

Ingredients Serving: 5

1 nos : Onion Chopped
2 nos : Medium Tomato chopped
2 tbsp : Cashews
1/4 cup : Water(for grinding)
5 tbsp : Oil
1/2 tsp : Shahi jeera
1 nos : Bay leaf
An inch : Cinnamon stick
2 nos : Green cardamom
4 nos : Cloves
1 tsp : Ginger Garlic paste
1 nos : Carrot (peeled and cut into bite size)
2 nos : Potato (peeled and cut into bite size)
1/2 cup : Bell pepper (cut into bite size)
1/2 cup : Cauliflower florets
1/4 cup : frozen/fresh peas
1/2 cup : Paneer cubes
1.5 tsp : Red chilli powder
1/2 tsp : Cumin powder
2 tsp : Coriander powder
1/2 tsp : Garam masala
1 tsp : Sugar
Salt to taste
1/2 cup : water(for gravy)
1/2 cup : full fat Milk
Fist ful : Coriander leaves (chopped)
1 tbsp : Crushed Kasoori Methi

Instructions

In a non stick pan add a tbsp of oil once hot add in the chopped onions, tomato and cashews. Saute them until onions caramalise and tomato turns soft.
Allow this to cool at room temperature.Transfer this to a blender jar and by adding 1/4cup of water blend this to a smooth paste.
Heat the pan again with a tbsp of oil. Fry veggies except bell pepper and peas one after the other adding tsp of oil in intervals (if necessary), until slightly golden. Fry the oaneer as well and Once done frying transfer them to a plate.
I used out 3 tbsp of oil in the frying and sauteeing process.
Now re heat the same pan with left over 2 tbsp(5-3=2) of oil. Add in the whole garam masala and saute for a minute.
Next stir in the ginger garlic paste and ground onion tomato puree.
Cover and cook this over medium heat until thick and oil starts to ooze out. Do not forget to stir in intervals.
Next add in the cumin , coriander, red chilli,turmeric, garam masala powders along with salt and sugar. Stir well and cook for a minute.
Next add in the bell pepper and peas.Stir well.
Add in the milk and 1/2 cup of water. Stir well. Cover and continue to cook over medium heat until bell peppers and peas turn slightly soft. It took 3 minutes for me.
Once they are cooked add in the fried veggies and paneer.
Cover and cook further for 5 mins stirring in intervals. This helps the veggies to absorb all the spices and turns paneer soft as well.
Now add in the crushed kasoori methi and chopped coriander.
Stir well. Cook for a minute.
Mixed vegetable curry the dhabha style is all ready to be served with any Indian bread or rice.
Such an addictive, creamy and delicious dish. We love it and everyone will definetely too.

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