This was a special mixed veggie curry I usually make for parties.First time tasted it at a friend's place,who, by the way, is a chef.Thanks for this excellent recipe Deepak.It's got a rich taste and goes excellent with any kind of roti.I like the taste of brown onion paste and cashewnut in the veggies.Its flavor is distinctly different from mixed veggie curry usually cooked in our kitchen.
Ingredients:
2 cups onions
1 cup cauliflower
1 cup carrots
3/4 cup french beans
1 cup potatoes
3/4 cup green peas
1 cup tomatoes
1 tbsp ginger garlic paste
3 green chillis slit length wise
1 tsp cumin seeds (jeera,jeelakara)
3 cloves
4 green cardamoms
2" cinnamon stick
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp garam masala pwd
2 tbps brown onion paste(fry 2 sliced onions till brown and make a paste of it)
2 tbsp curd (yogurt)
3 tbsp tomato paste
salt
oil
coriander leaves for garnishing
For cashewnut paste:
2 tbsp cashewnuts
1 tbsp melon seeds
1 tsp poppy seeds
Soak the cashewnuts,melon seeds and poppy seeds in water for 20 minutes and make a smooth paste.Keep aside.
Chop the veggies.Parboil the vegetables except onions and tomatoes adding some salt.
Heat 1 tbsp oil in a cooking vessel and add the par-boiled veggies and fry for 3-4 minutes.Keep aside.
Heat 2 tbsp oil in a vessel.Add the whole garam masala (spices) and jeera.Let it splutter.Add chopped onions and slit green chillis and fry till transparent.
Add ginger garlic paste and fry till oil seperates.
Add red chilli pwd,coriander pwd,cumin pwd,salt.Mix well.
Add the chopped tomatotes and fry till oil seperates.You need to stir fry the paste really well...for a longer period than usual.
Add the parboiled veggies and mix well.Cover and cook for 2 minutes.i.e the veggies need to be well coated in this onion-tomato masala.
Add the tomato paste and mix well.
Add brown onion paste and curds and mix well.
Add the cashewnut paste and mix well.Cook covered for 2-3 minutes.
Add 1 1/2 cups of water and mix well and cover and cook for 10-12 minutes.
Add garam masala pwd and garnish with fresh coriander leaves.
This curry does take some time to prepare and calls for some work..:).If you want the typical curry flavour ..you should not omit any of the ingredients like brown onion paste and cashewnut paste.Its a rich dish but full of flavour.
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4 comments:
Sailu:One has to commend you for putting your heart and soul and posting so many recipes with colourful photos.
In the past 15 months or so, I have also been experiencing the joy of transforming subzis by adding the brown onion paste and cashew/cream, cashew/yogurt ,...
The onion paste appears in Avadhi cooking and Hyderabadi recipes. In the past ten days, I tried Gobi Mussalum ( whole cauliflower prep'n ) and a Baingan Kurma ( I added potato to this recipe that I spotted in some column dealing with Id preparations.Both were big hits with my family.
By the way, when you indicate melon seeds to make the paste with cashew nuts, are you refer'g to watermelon seeds ? Mexican recipes use pumpkin seeds.
Thanks again for spreading the joy of cooking.
Kind regards
Swami Iyer
thank you swami iyer.yes,very true,hyderabadi cuisine uses a lot of onion and cashewnut paste and most dishes are rich too..:):)
Its watermelon seeds and not pumpkin seeds which I used in the recipe.Happy cooking..:):)
Hi Sailu,
Love your recipes, the photos look good enough to eat! I've tried a couple of your recipes before with great results.
Had a question about this recipe. I want to make it for a party(50 people) Any comments on how i can adjust this recipe for that many folk? Thanks in advance!!
Geetha
I haven't personally made this curry for more than 10-12 folks.
Make a paste of 2 cups of cashewnuts, 1 cup melon seeds and a little less than half cup of poppy seeds.
You will need 2-3 cups of yogurt, 3/4 cup of ginger garlic paste, almost 3-4 cups of tomatoes and make 1 1/2 cup of brown onion paste.
The masalas and vegetables you have to work around yourself..:)
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