Mixed vegetables in spicy tomato sauce.
Servings 4-5, Cooking time including preparation 25 mins.
Boil carrots and beans in water for 4-5 mins then add peas. Let them cook for a minute and keep them aside.
In a separate pan dry roast Elaichi, clove and jeera for 1 min. Add onions and salt, cook for 1 minute. Add Ginger garlic paste – saute for 1 min then and add tomato puree, turmeric powder, chilli powder, jeera powder, coriander powder and cashew paste – let them cook for 2 minutes. Add 1 cup of water , cook for 2 min. Add 1 cup of mixed vegetables (carrots, beans and peas – that are kept aside), saute for half minute, add half cup of water, cover with lid. Let it cook for 3 mins. Add kasuri methi, cilantro and mint leaves. Mix well and transfer to serving dish.
To make cooked cashew paste: Boil 1 ounce of cashew for 3 mins and grind them with 1 tablespoon of water. Make 1 and half Tablespoons of cashew paste.
|Carrot – 1/2 cup (2-3 carrots cut into 1 cm pieces)|
|Green beans – 1/2 cup (chopped into 1/2 cm pieces)|
|Green peas – 30 gms (1/4 cup)|
|Onions – 2 small, cut into half cm pieces|
|Elaichi (Cardamom) – 1|
|Clove – 1|
|Jeera (Cumin) – 1/2 teaspoon|
|Salt – 1/2 teaspoon|
|Ginger garlic paste – 1/2 teaspoon|
|Tomato puree – 100 grams or 1/2 cup|
|Turmeric – 1/8 teaspoon|
|Chilli powder – 1 teaspoon|
|Jeera (cumin) powder – 1/2 teaspoon|
|Coriander powder – 1/2 teaspoon|
|Cashew paste -1 Tablespoon (Recipe for Cashew paste)|
|Kasuri Methi (crushed) – 1/2 teaspoon|
|Cilantro (coriander leaves) – 2 teaspoons finely chopped|
|Mint leaves, chopped – 1 teaspoon|