Directions
- 1Heat oil in a pan. Add bay leaf, cinnamon, cardamom, and cloves. Saute until aromatic.
- 2Add finely chopped onions and saute well until they change color.
- 3Add finely chopped tomatoes and saute well until soft and mushy.
- 4Add chopped carrots, cauliflower florets, peas, potatoes, and beans.
- 5Add salt and saute for 2 minutes.
- 6Add 2 cups of water and mix well.
- 7Cover and cook for 10 minutes.
- 8In a blender, add grated coconut, cashews, ginger, garlic, chilies, poppy seeds, coriander seeds, fennel seeds, coriander leaves, and 1/4 cup of water. Blend into a smooth paste.
- 9Add the masala paste to the cooked vegetables and saute for 2 minutes until aromatic.
- 10Add 1.5 cups of water and mix well. Adjust the consistency.
- 11Cover and cook for another 10 minutes.
Ingredients
- 4 tsp oil
- 1 bay leaf
- 1 inch cinnamon
- 2 pods cardamom
- 3 cloves
- 1 finely chopped onion
- 1 finely chopped tomato
- 0.5 chopped carrot
- 10 florets cauliflower
- 3 tbsp peas
- 1 chopped potato
- 5 chopped beans
- 1 tsp salt
- 1 cup, grated coconut
- 8 cashew
- 1 inch ginger
- 1 clove garlic
- 2 chilli
- 2 tbsp poppy seeds
- 1 tsp coriander seeds
- 0.5 tsp fennel
- 1 handful coriander
- 0.25 cup water
- 2 cup water
- 1.5 cup water
Equipment
panblender
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