First roast some cashews (in oil or without it) and set them aside
Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.
Then add cauliflower florets and chopped beans to the pan. Cook for a couple more minutes. Add Green Peas and chopped Capsicum. and Fry the vegetables till they are all cooked, then remove the cooked vegetables from the pan and set them aside.
Heat a little oil in the pan. Add RUCHI Cumin Seeds and fry them till they start to splutter.
Now add chopped onions along with RUCHI ginger, garlic paste and green chilies. Fry them till onions turn golden brown or translucent.
Then add 2 chopped tomatoes to the pan. Fry till the tomatoes are cooked and turn mushy.
Add the onion-tomato gravy to a grinder, Grind the mixture to a smooth puree and add it back to the pan.
Now add RUCHI Red Chili Powder, RUCHI Turmeric Powder, RUCHI Coriander Powder, RUCHI curry powder, RUCHI Garam Masala and Salt to the gravy.
Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or ½ Cup Milk. Add 1 Cup of water to the gravy and bring the mixture to a boil.
Then sprinkle some crushed dried Fenugreek Leaves (RUCHI Kasuri Methi) on the gravy and mix
Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes.
Finally sprinkle some chopped coriander leaves on top for garnish.
Mix Veg Curry is ready. Serve it hot RUCHI Traditional Pure Basmati Rice.
Ingredients
• ½ Cup Chopped Potatoes
• ½ Cup Chopped Cauliflower
• ¼ Cup Chopped Carrots
• ¼ Cup Chopped French Beans
• ¼ Cup Chopped Capsicum (Green Bell Peppers)
• ¼ Cup Green Peas
• 1 Small Onion
• 2 Medium Sized Tomatoes
• 1-2 Green Chilies
• 3-4 Cloves of Garlic
• 1-inch piece of Ginger
• 8-10 Cashews
• 2 Tablespoons Cream or ½ Cup Milk
• 2 Tablespoons RUCHI curry powder
• 1 Teaspoon RUCHI Cumin Seeds
• ½ Teaspoon RUCHI Turmeric Powder (Haldi)
• 1 Teaspoon RUCHI Red Chili Powder
• 1 Teaspoon RUCHI Coriander Powder
• ½ Teaspoon RUCHI Garam Masala
• 1 Teaspoon Salt, or to taste
• ½ Teaspoon Dried Fenugreek Leaves (RUCHI Kasuri Methi)
• ½ Cup Chopped Coriander Leaves
• 2 Tablespoons Oil
Method
First roast some cashews (in oil or without it) and set them aside
Heat 2 Tablespoons oil in a pan and add chopped potatoes & carrots to it. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.
Then add cauliflower florets and chopped beans to the pan. Cook for a couple more minutes. Add Green Peas and chopped Capsicum. and Fry the vegetables till they are all cooked, then remove the cooked vegetables from the pan and set them aside.
Heat a little oil in the pan. Add RUCHI Cumin Seeds and fry them till they start to splutter.
Now add chopped onions along with RUCHI ginger, garlic paste and green chilies. Fry them till onions turn golden brown or translucent.
Then add 2 chopped tomatoes to the pan. Fry till the tomatoes are cooked and turn mushy.
Add the onion-tomato gravy to a grinder, Grind the mixture to a smooth puree and add it back to the pan.
Now add RUCHI Red Chili Powder, RUCHI Turmeric Powder, RUCHI Coriander Powder, RUCHI curry powder, RUCHI Garam Masala and Salt to the gravy.
Roast the gravy till it starts to leave oil on the sides. Then add 2 Tablespoons Cream or ½ Cup Milk. Add 1 Cup of water to the gravy and bring the mixture to a boil.
Then sprinkle some crushed dried Fenugreek Leaves (RUCHI Kasuri Methi) on the gravy and mix
Add the fried vegetables to the pan and mix to coat all the vegetables with the gravy. Cover the pan with a lid and let the vegetables cook for 2-4 minutes.
Finally sprinkle some chopped coriander leaves on top for garnish.
Mix Veg Curry is ready. Serve it hot RUCHI Traditional Pure Basmati Rice.
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