Name: Mixed Vegetable curry. recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 no : onion sliced; 2 no : tomato diced; 2 tbsp : Cashews; 2 tbsp : Melon seeds; 1/4 cup : Water(for grinding); 2 tbsp : Oil; 1/2 tsp : Shahi jeera; 1 : Black cardamom; 4 no : Cloves; An inch : Cinnamom stick; 1 tsp : Ginger garlic paste; Oil for deep frying veggies; 1 no : Carrot peeled and diced; 2 no : Potato peeled and diced; 1/2 cup : Cauliflower florets; 1/2 cup : Paneer cubes; 1/4 cup : Frozen green beans; 1/4 cup : Frozen green peas; 1.5 tsp : Red chilli powder; 1/2 tsp : Cumin powder; 2 tsp : Coriander powder; 1 tsp : Garam masala powder; 1 tsp : Sugar; Salt to taste; 1/2 cup : Water; 1/2 cup : Full fat milk; 2 tbsp : Chopped cilantro; 1 tbsp : Crushed Kasoori methi

Ingredients Serving: 6

1 no : onion sliced
2 no : tomato diced
2 tbsp : Cashews
2 tbsp : Melon seeds
1/4 cup : Water(for grinding)
2 tbsp : Oil
1/2 tsp : Shahi jeera
1 : Black cardamom
4 no : Cloves
An inch : Cinnamom stick
1 tsp : Ginger garlic paste
Oil for deep frying veggies
1 no : Carrot peeled and diced
2 no : Potato peeled and diced
1/2 cup : Cauliflower florets
1/2 cup : Paneer cubes
1/4 cup : Frozen green beans
1/4 cup : Frozen green peas
1.5 tsp : Red chilli powder
1/2 tsp : Cumin powder
2 tsp : Coriander powder
1 tsp : Garam masala powder
1 tsp : Sugar
Salt to taste
1/2 cup : Water
1/2 cup : Full fat milk
2 tbsp : Chopped cilantro
1 tbsp : Crushed Kasoori methi

Instructions

TO A PAN ADD OIL FOR FRYING THE VEGGIES.ONCE IT IS SLIGHTLY HEATED ADD PANEER CUBES.
FRY UNTIL GOLDEN AND REMOVE ON TO A PLATE.
NEXT ADD IN THE CAULIFLOWER FLORETS
FRY UNTIL SLIGHTLY GOLDEN AND REMOVE ON TO A PLATE.
REPEAT THE PROCESS AND FRY THE CARROT AND POTATO PIECES.
TO A PAN ADD A TSP OF OIL AND ADD THE SLICED ONIONS.FRY UNTIL CARAMALISED.
LATER ADD THE CHOPPED TOMATOES . COOK AND COVER UNTIL TOMATOES SOFTEN.
NOW ADD THE CASHEWS AND MELON SEEDS.I USED ROASTED NUTS SO ADDED IN THE LAST.
ONCE EVERYTHING IS FRIED TRANSFER ON TO A PLATE AND COOL THEM TO ROOM TEMPERATURE AND GRIND TO PASTE
TO A PAN ADD 2 TO 3 TBSP OF OIL AND STIR IN THE WHOLE GARAM MASALA.
ONCE GARAM MASALA TURNS AROMATIC STIR IN THE TURMERIC POWDER.
NOW ADD THE GROUND TOMATO ONION NUT PASTE.
STIR WELL AND COOK ON MEDIUM HEAT UNTIL OIL OOZES OUT.
THE MASALA PASTE IS COOKED WELL NOW.TIME TO ADD DRY SPICES.
ADD THE GARAM MASALA POWDER
FOLLOWED BY CORIANDER, CUMIN , RED CHILLI POWDERS AND SALT TO TASTE.
MIX ALL THE SPICES WELL AND COOK FOR A MINUTE OR TWO.
NOW ADD THE FROZEN GREEN BEANS AND PEAS.
STIR WELL.
ADD A HALF CUP OF WATER COVER WITH ALID AND COOK UNTIL THE GREEN BEANS ARE DONE.
LATER ADD THE REMAINING FRIED VEGETABLES AND PANEER CUBES.
MIX THEM WELL WITH THE MASALA .
LATER ADD IN THE MILK.
STIR WELL AND COOK COVERED FOR FEW MINUTES.
ONCE THE OIL STARTS TO FLOAT ON TOP ADD THE SUGAR, KASOORI METHI AND CORIANDER LEAVES.
GIVE THEM A FINAL MIX.
SIMMER FOR A MINUTE OR TWO AND OUR SCRUMPTIOUS CURRY IS READY TO DISH OUT.

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