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VEG CURRY

 Cooking time - 20 mins; serves - 2-3

 Ingredients

 Paneer - 1 cup cut into cubes
Potato 1 medium chopped
Capsicum (green/yellow/red) 1 medium chopped
Cauliflower - 1 cup cut into florets
Peas - 1/2 cup
Tomato - 2 medium chopped
Baby corn kernels  1 cup
Baby corn 1/2 cup sliced(Optional)
Coriander - 1 tbsp

 For seasoning
Mustard 1/4 tsp
Cumin 1/4 tsp
Garam masala - 1/2 - 1 tsp
Ginger-garlic paste - 1 tsp
Red chilli Powder - 1 tsp
Turmeric powder - 1/4th tsp
Jaggary 1tsp
Oil - 2 tbsp
Butter 1 tbsp (Optional)
Salt to taste

 For paste
Cashew 1 tbsp. Soak cashew nuts in a luke worm water for 10 minutes
Coconut 2 tbsp
Grind both the ingredients to a smooth paste
Preparation

  • Pressure cooker all the vegetables for 1 whistle and keep aside.
  • Heat oil/Butter in a kadai.
  • Add mustard, jeera. when splutters add ginger garlic paste saute for few seconds.
  • Add turmeric and all boiled vegetables mix well.
  • Add cashew -coconut paste to the kadai and mix well. 
  • Add 1 cup water until it begin to boil.
  • Add Garam masala, red chilli powder, salt and Jaggary. Saute till all the vegetables are cooked.
  • serve hot garnished with coriander and serve with roti/chapati/puri and plain white rice.

NOTE: FOR CHICKEN CURRY - INSTEAD OF VEGETABLES ADD 500G CHICKEN. MARINATE WITH  1 TBSP CURD, 1 TSP TURMERIC POWDER, SALT 1/2 TSP AND 2-3 DROPS LEMON.NEXT FOLLOW THE SAME PROCEDURE.

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