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1 teaspoon Chopped garlic
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1 tablespoon Chopped green chillies
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1 teaspoon Chilli powder
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2 nos. Cloves
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1/2 inch Cinnamon
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2 nos. Cardamoms (green)
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2 tablespoons Cashew nuts
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1 teaspoon Poppy seeds
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2 tablespoons Oil
Method
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You can use a mix of vegetables for this recipe:
carrots, French beans, potatoes and cauliflower.
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Boil the vegetables and peas. Deseed and dice the capsicum. Chop the onion, coriander leaves and the cashews.
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First make a masala paste by browning the onion, ginger, garlic, chillies, chilli powder, cloves, cinnamon, cardamom, cashews and poppy seeds in oil and grinding to a fine paste.
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Melt the butter in a separate pan. Add the mixed boiled vegetables, green peas and capsicum.
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Fry on a medium flame for 2 minutes. Add the cream and masala paste.
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Fry for 2 mintues more, stirring. Add the water, salt and garam masala.
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Cook uncovered on a high flame for 2 mintues.
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Garnish with coriander leaves.
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Serve hot with either rotis, naans or parathas
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Ingredients
