Creamy Veggie curry


Vegetables are a great source of fiber, proteins and carbohydrates. Making them into a creamy curry makes it delicious too. Lets get started.

The following ingredients measurements will serve  5-6

Ingredients

1. Carrots - 150 gms cubed
2. French beans - 100 gms, chopped to quarter inch thickness
3. Green peas - 100 gms
4. Cauliflower - 150 gms - cut down to florets
5. Potato - 100 gms cubed
6. Onions - 2 big - finely chopped
7. Cashews - 50 gms soaked for a couple of hours
8. Freshly grated coconut - 200 gms
9. Ginger - a big piece ( I took a 3 inch long one)
10. Garlic - 4 cloves
11. Green chilli - 5 nos
12. Coriander seeds powder - 2 tablespoons
13. Red chilli powder - 1 table spoon
14. Garam masala - 2 table spoons
15. Salt to taste
16. Butter - 2 cubes of 1 inch diameter
17. Freshly chopped coriander leaves - a handful
18. Cumin seeds - 1 tablespoon

Method:

1. Grind the Coconut , garlic, ginger and green chilli to a smooth paste
2. Grind the cashews separately to a smooth paste
3. Add half of the butter (i.e one cube) to a pan and add some cumin seeds and let it roast well.

4. Once it is done add the finely chopped onions.

5. Once the onion becomes light brown as sown below, add the ground coconut mixture.

6. Let the mixture get heated for a minute in low flame. Once it does, add all the vegetables.

7. Add all the seasoning agents - garam masala, coriander powder, red chilli powder , salt. Also add the remaining butter now (Its ok, if it is not very soft . Let it melt in heat of the gravy. If the butter is just out of the fridge and a little hard, it is ok.)

8.  Add two cups of water for the garvy to cook. Cover the pan and allow it to cook for sometime, make sure not to cover it fully, leave a small space for steam to escape. The gravy with vegetables and water  just added, will like below, (before it starts cooking)

9. Once the gravy is half done ( we can identify it from the color, also shown in below image), add the chopped coriander leaves

10. Cover with the lid again and allow it to cook. Just check on water level every now and then. So that if water dries out and the gravy is still not done add some more to avoid burning. Also there is a lot of chances for the coconut mixture to settle down at the bottom, Keep stirring every now and then.

11. Just poke on the vegetables after 15 mins to see if they are cooked. Once it is cooked, add the ground cashew paste.

12. The cashew paste gives a nice body and creamy consistency to the gravy. Once the gravy mixes well, let the gravy boil for a couple of minutes and creamy veggie curry is ready to serve . It goes well with aapam. We can try it with Chapathi, Poori too.