1 Red Pepper, diced 1/2 cauliflower, small florets 2 courgettes, sliced 3 tbsp oil 1 large onion, finely chopped 1 tsp ginger paste 1 tsp garlic paste 2 fresh tomatoes, roughly chopped 1 fresh green chilli, chopped
1/4 cup cilantro leaves 1.5 tsp paprika powder 1 tbsp Kashmiri red chilli powder 1/2 tsp ground black pepper
1.5 tsp garam masala 1 tsp salt 1/4 cup cashews 1/4 cup desiccated coconut 1 tbsp dried fenugreek leaves 2 tbsp cilantro leaves chopped for garnish
1. Add oil and heat. Add onions and cook for 3 to 4 minutes with the lid on, stirring a few times. Add ginger and garlic paste, cook for 30 seconds, and set aside.
2. Add cashews nuts, desiccated coconut, fresh green chilli and a small bunch of cilantro into a blender and blend to a paste then add the cooked onions to the blended mixture and blend again to a smooth paste. Add the mixture back to the pan, add a little oil if needed, saute for 2 minutes on medium heat.
3. Add the pureed tomatoes and cook for a further 2-3 mins then add the chilli, garam masala, paprika powder, salt, and ground pepper cook for 30 seconds. Add 1.5 cups of hot water and the vegetables, cook on medium heat for 5-8 minutes, or until the vegetables are tender.
4. Stir in dried fenugreek leaves, chopped cilantro, and mix well.
Serve with steamed Rice, Roti, or Nan.
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