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Ingredients :
Carrots 100 grams
Potatoes 100 grams
Cauliflower 100 grams
Beans 100 grams
Capsicum 100 grams
Tomatoes 2
Onion 4
Garlic 3 cloves
Ginger 1 small piece
Butter 1 Tablespoon
Cumin Powder 1 teaspoon
Black cardamom 1
Cinnamon 3/4 inch
Cloves 4
Poppy seeds 1 Teaspoon
Sugar 1/2 Teaspoon
Tomato Sauce 2 Teaspoon
Fresh Cream 1 Teaspoon
Salt to taste
Preparation :
This is a hot, spicy and tasty North Indian curry, with rich tasty gravy that goes very well with phulkas and rotis.
- Pare and cut into longish pieces 100 gms carrot, 100 gm potato, 100 grams cauliflower.
- String and cut in a similar manner 100 gm fresh beans.
- Cut 1 or 2 capsicum into longish pieces.
- Peel and cut 1 large or 2 medium onions in similar way.
- Grind to a paste 2 medium onions.
- Separately grind 3 cloves garlic and a small piece of ginger, peel and chop 2 large tomatoes.
- Heat 1 tablespoon butter in a pan.
- Fry onions on low heat, till fat separates.
- Add garlic and ginger and lightly fry, then add tomatoes, 1 teaspoon cumin powder and salt to taste.
- Grind to powder 1 black cardamom, 3/4 inch piece cinnamon, 3-4 cloves and 1 teaspoon poppy seeds.
- Add to the masala paste.
- Put in all the vegetables except capsicum, stir fry, cover and cook over low heat, adding a sprinkling of water if necessary. Cook for 10 minutes.
- Mix in capsicum. Cover and cook further till vegetables are done.
- Add 1/2 teaspoon sugar, 1/4 cups water and 2 teaspoon tomato sauce.Stir through till well mixed.
- Before serving add 1 teaspoon cream or butter. If you don't want a sweetish taste omit the sugar and lessen the quantity of sauce. Makes 6 servings.
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