Sabzi miloni

 

This is my take on a popular North Indian Restaurante Style Mixed Vegetable Gravy.  Colourful Mixed Vegetables in a Medium Spiced, Cashew based Gravy. Serve this Gravy with some Rotis, Naan or Jeera Rice.

INGREDIENTS

1 cup Cauliflower Florets

1/2 cup French Beans, Cut Lengthwise

2 Medium Carrots, Cut Into Batons

2 Medium Potatoes, Cut Into Batons

1/2 cup Mushrooms, Cut In Half

1/4 cup Peas

1 tbs Ginger Garlic Paste

200 gms Tomato Puree

3 Cardamom Pods

2 Bay Leaves

3 tsp Kashmiri Chilli Powder

1 tsp Chilli Powder

1/2 tsp Haldi Powder

1 tsp Corriander Powder

2 tbs Kasuri Methi

2 tbs Corriander Leaves, Chopped

2 tbs Fresh Cream

3 tbs Ghee

1 tbs Oil

2 tsp Sugar

Salt To Taste 

For The Masala Paste

2 Medium Onions, Roughly Chopped

2 Medium Tomatoes, Roughly Chopped

10-15 Cashew Nuts

For The Dry Masala Powder

3 Cardamom

1 Mace

4 Cloves

1 Inch Cinnamon

1 tsp Jeera

1 tsp Fennel Seeds

METHOD

• Soak the cashew nuts in boiling water for 20 minutes.
• Grind the onions, tomatoes and soaked cashew nuts to a fine paste and set aside.
• Grind the ingredients for the dry masala powder into a fine powder.
• Heat oil in a pan and fry the Vegetables on high flame till 3/4 done. Season with some salt.
• Heat ghee in a vessel and add the cardamom and bay leaves.
• Pour the ground masala paste and fry for 5 minutes.
• Now add the ginger garlic paste and fry till the raw smell is gone.
• Next add in the tomato puree, all the dry masala powders, corriander leaves and continue to fry for another 10-15 minutes.
• Pour 1 cup of water and bring to a boil.
• Add in the fried vegetables, sugar and salt to taste.
• Cover and cook till the vegetables have fully cooked.
• Add the Kasuri Methi and fresh cream.
• Serve hot with roti, naan or jeera rice.

       Add in the tomato puree, all the dry masala      powders, corriander leaves and continue to fry for   another 10-15 minutes

Fry The vegetables Till 3/4 done

Fried Masala Paste

Add The Fried Vegetables to The Gravy and Bring To A Boil