Wednesday, February 2, 2011

Veggie Delight

Are you bored of the same old recipes then why don you try this one?????????????????

As the very name speaks, yeah it is a mixed veggie North Indian Gravy. This Curry is simple and loaded with flavors and tastes awesome with chapathis.

Serves 4

Category - Lunch / Dinner

Veggies - 1 Cup chopped and 3/4th boiled (Carrot, Beans, Fresh green peas, Potatoes, Cauliflower)
Paneer - 30g Grated
Milk - 4tbsp
Onion - 30g (Roughly chopped)
Tomato - 2 Medium
Coriander seeds - 1 1/2 tsp
Pepper Corn - 1No.
Cumin Seeds - 1tsp
Cloves - 3Nos.
Cinnamon stick - 1/2 inch
Elachi - 1 seed
Poppy Seeds - 1tsp
Ginger - 1 inch
Garlic - 4 pods
Red chilies - 7 to 8Nos.
Cashew - 20g (soaked in milk)
Turmeric powder - 1/2 tsp
Pudina / Mint - 20g
Salt to taste
Oil - 4tsp
Garnishing - Coriander leaves, fried cashew and little grated Paneer.

Dry roast separately  - Coriander seeds, cumin, cloves, cinnamon, Elachi, pepper, red chillies and poppy.

Add all the dry roast ingredients into a blender, make a coarse powder now to this add the onion, cashew, turmeric, ginger, garlic, Pudina, tomato and salt and blend into a smooth paste by adding little water.

In a wok heat the oil add the ground masala let the masala ooze out the oil then add veggies and milk.(Add more milk if required). Also add about 3tbsp of water.

Mix through and simmer it for 5 to 8 minutes. Then add the Paneer mix well and simmer for 2 minutes.

Lastly garnish, serve hot with chapathis or any Indian bread of your choice. You can accompany with  a simple onion salad too......... :)

VARIATION : You can use chicken instead of veggies....... Add more pudina / mint...... Marinate the chicken with 1/3rd of the ground paste. Further continue the same process. (Cook Chicken directly in the wok and will take long time to cook.)