veg kadai

Ingredients:

Cauliflower florets - 1 cup
Peas - 1/2 cup
Carrots/Beans - chopped - 1 cup total
Capsicum - chopped into squares - 1/2 cup
Onion - 1 medium - chopped into squared petals
Onion - 1 medium - chopped finely
Tomato Puree - 1/2 cup (I make them fresh - boil 2 medium tomatoes for 5 mins, cool and peel the skin, puree it in a blender)
Ginger/Garlic Paste - 1 tbsp
Cashews - 10
Corriander seeds - 2 tbsp
Cumin seeds - 2 tsp
Red Chillies - 2
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Corriander leaves - to garnish

Procedure:

Soak the cashews in warm water for 10 mins. Then grind and make a smooth paste. Set aside.
Heat a pan, Dry roast Redchillies, Cumin and Corriander seeds until you get the nice aroma. Cool and powder them.
Heat 1 tsp oil in a pan. Fry the capsicum and the onions petals until they start browning a bit. Remove from heat and set aside.
In the same pan, add 1/2 of the corriander/cumin/chilli powder and fry for a min.
Add ginger/garlic paste and saute well. Then add the chopped onions and fry until onions change color.
Add tomato puree, garam masala and salt and boil it for 3 mins.
Now add the vegetables, 1 cup water, mix well and cover until they are almost cooked. Don't fully cook them yet.
Add the cashew paste and mix well, add the fried capsicum and onion petals, mix and boil for a few more mins until veggies are fully done.
Transfer to a serving dish, garnish with corriander leaves and finally add the remaining corriander/cumin/Chilli powder on the top and immediately cover it.
Just before serving, mix the spices and corriander leaves together to the gravy. This gives a nice and fresh aroma while serving. Serve hot.
Enjoy with Naan, Rotis or White rice.