Ingredients
Veggies:
- 4 cups chopped vegetables peas, green beans, green bell pepper, carrots, broccoli
- 2 cups potato chopped into 1 inch cubes
Curry:
- 2 tablespoons ghee
- ½ teaspoon cumin seeds
- 2 onions roughly chopped
- 4 cloves garlic roughly chopped
- 2 inch ginger roughly chopped
- 1-2 thai bird chilies or 1 serrano pepper
- 1 large tomato
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon Kashmiri chili powder or ½ teaspoon paprika and pinch of cayenne
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cardamom powder
- ½ cup cashews
- 1 ½ cup water
Finishing Touches:
- 1 tablespoon ghee
- ¼ cup golden raisins
- ¼ cup cashews
- ½ cup unsweetened coconut cream, from the top of a can of refrigerated full-fat coconut milk
- pinch of dried fenugreek leaves
- Optional: chopped cashews and cilantro for garnish
Instructions
Prep the Veggies:
- Bring water to a boil then add the chopped potatoes.
- Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes.
- Drain the veggies in a colander and set aside for now.
Make Curry:
- Heat 2 tablespoons ghee in a medium pot (I use a Dutch Oven) over medium heat.
- Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft.
- Then add garlic, ginger, thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews.
- Stir-fry for 8-10 minutes.
- Let this cool and then pour into a blender along with 1 ½ cups of water.
- Puree until smooth.
- Pour the blended curry back into the pot over low heat, then add the cooked vegetables.
Finishing Touches:
- Add coconut cream and kasoori methi to the pot and stir.
- In a small pan over medium heat, add 1 tablespoon of ghee, golden raisins, and cashews. Stir-fry for a minute, then add sprinkle this over the curry along with some chopped cilantro.
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