How to make Vegetable Gravy (Indian Style)
Prep time – under 15 mins
Cook time – under 20 mins
Onion – 1 cup finely chopped
Ginger Garlic paste – 1 tsp
Tomato puree – 1 cup
Cauliflower florets -2 cups
Mixed vegetables – 2 cups (mix of carrots, beans, potatoes)
Green peas – 1/4 cup (fresh or frozen)
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Kitchen king masala -3/4 tsp (or garam masala powder)
Cashew nuts – 6-7
Khus khus (kasa kasa) roasted -1 tsp
For the seasoning
Oil – 1 1/2 tbsp
Cumin seeds -1 tsp
Bay leaf -1
Wash and put cauliflowers in boiling water with a little salt for 6-7 minutes, drain the water and keep it aside.
Soak cashew nuts and khus khus in hot water for 10 minutes and grind it to a fine paste. Keep it aside.
Add ginger garlic paste and saute for a few more minutes.
Then add tomato puree, salt needed and all the spice powder mentioned under “spice powder”.
Cook tomatoes well stirring in between until the mixture oozes out oil. (Do not add water at this stage)
Add the ground cashew nut paste and cook for a few seconds.
Garnish with coriander leaves and serve hot with roti, chapati, poori or pulao.
Variations – You can add paneer or tofu to the gravy while adding the vegetables.
Check out more side dishes for chapati
You might like these Mixed Vegetables Recipes also.