A lip smacking North Indian gravy of mixed vegetables made in cashew and tomato based gravy. Served with square paratha.
Ingredients:
For Tomato onion gravy
· Oil -1 tbsp
· Cumin seeds (Jeera) -1 tsp
· Bay leaf -1
· Black pepper corns -3-4 nos.
· Cinnamon stick - 1 inch
· Cloves – 4-5 nos.
· Green cardamom - 2-3 nos.
· Onion - 2 big size (sliced)
· Green chillies - 1-2 nos. (chopped)
· Ginger - 1 inch (julienne)
· Garlic cloves - 6-7 nos.
· Cashew nuts – 6-7 nos.
· Melon seeds - 1 tbsp
· Tomatoes - 3 big size (chopped)
· Whole Bedgi/Kashmiri red chili - 4-5 nos.
· Salt to taste
· Water
For making Chilli Milli
· Oil - 1 tsp
· Butter - 2 tbsp
· Ginger - 1 inch (julienne)
· Green chillies - 3-4 nos. (slit)
· French beans - ½ cup (chopped)
· Capsicum - 1 cup (julienne)
· Green peas - ½ cup (blanched)
· Cabbage - 1 cup (shredded)
· Red chilli powder - 1 tbsp
· Coriander powder - 1 tbsp
· Salt to taste
· Paneer - 100 gm (diced)
· Fresh cream - 2 tbsp
· Garam masala - 1 tsp
· Kasuri methi - 1 tsp
· Fresh coriander leaves
Method:
For Tomato onion gravy
· Heat oil in a Kadai, add the whole spices and saute them for a minute.
· Add onions, green chillies, ginger and garlic cloves, cook until onions are light brown.
· Add cashew, melon seeds, tomatoes, whole Bedgi/Kashmiri red chili and salt to taste, cook for 5-6 minutes and add water.
· Cover and cook further for 8-10 minutes. Cool down the mixture and grind them into fine paste.
For making Chilli Milli
· Heat oil and butter in a kadai, add ginger and green chillies, saute for a minute.
· Add the vegdetables and cook for 5-6 mins on high flame.
· Add red chilli powder and coriander powder and cook further for 2-3 minutes.
· Now add the tomato onion gravy, salt and cook again for 10-12 minutes.
· Adjust the consistency of the gravy by adding water.
· Add paneer, fresh cream, garam masala and kasuri methi, cook further for 2 minutes.
· Add freshly chopped coriander leaves, serve hot with roti or paratha.
