Veg in creamy cashewnut gravy Recipes
Veg in creamy cashewnut gravy Recipes
Veg in creamy cashewnut gravy Recipes
INGREDIENTS
- Carrot peeled and cut into 1/2 inch cubes - use 1 whole medium size
- Cauliflower florets - use 1 whole
- Green peas shelled - 100 gms
- French beans cut into 1/2 inch dices - use 100 gm
- Oil - 2tbsp
- Cardamom - 4-5 each
- Cloves - 4-5 each
- Bay leaf - 1 each
- Cinnamon Stick - use 1 inch stick
- Ginger garlic paste - 2 tbsp
- Green chilly chopped - 1 tsp
- White gravy - 6 tbsp
- Makhani gravy - 2 tbsp
- Turmeric powder - 1 tsp
- Cream - 50 ml
- Butter -50 gm
- Milk - 100 ml
- Garam masala
- Fresh mint chopped - 1 tbsp
- Rose water - few drops
- GARNISH
- Fresh mint leaves chopped
- Cream - 1 tsp
- Rogan - 1 tsp
METHOD
1. Boiled all the vegetables till half done and drain the water and keep aside.
2. Heat oil in a pan or kadai. Add whole spices like cardamom, cloves, cinnamon and bayleaf and stir for few seconds.
3. Add ginger garlic paste and fine chopped green chillies. Stir till light brown. Add the white gravy. Mix in makhani gravy and cook for a 3 to 4 minutes by stirring constantly on medium heat. Add turmeric powder and mix well.
4. Add butter cubes, cream, milk, garam masala and fresh mint chopped. Cook for about 2 more minutes and add rose water. Stir and add the half boiled vegetables to the prepared gravy. Cook for anogher few minutes till vegetables are fully cooked.
5. Serve hot garnished with fresh mint leaves chopped, cream and a spoonful of rogan.
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