| Serves: 2 | Cooking time: 20 mins |
Ingredients:
Capsicum – ½ cup (diced)
Carrots – ½ cup (diced)
Onion – ½ cup (roughly chopped)
Tomato – ¼ cup (finely chopped)
Jeera/cumin seeds – 1 tbsp
Mustard seeds – 1 tsp (optional)
Cinnamon – ½ inch piece
Cloves – 4
Dry fenugreek leaves/kasoori methi – 1 tbsp
Red chilli powder – 2 tbsp
Garam masala powder – 1 tbsp
Turmeric – ½ tsp
Salt – to taste
Cumin/jeera powder – 1 tsp
Coriander/dhania powder – 1 tbsp
Cashew nuts – 3
Badam/almonds – 5
Poppy seeds/gasagasalu – 1 tbsp
Procedure:
- Soak cashew, badam and poppy seeds in ¼ cup water and leave aside for 30 minutes.
- Blend onions into a smooth paste. Also blend the above soaked nuts separately into a smooth paste.
- Heat 1 tbsp oil in a pan and add the jeera seeds, cinnamon, cloves and fry for a minute.
- Add the onion paste and fry till the rawness dispappears.
- Then add the tomatoes and fry till they become mushy.
- Add all the dry powders and give a good stir.
- Add the capsicum and carrots, salt and 1 cup water and let it simmer till the vegetables are well cooked.
- Once cooked, add the cashew and badam paste and let it simmer for 3 minutes.
- Finally add the kasoori methi and coriander leaves(optional).
- Remove from heat and serve hot with naan, roti or parathas.
Note: This is a perfect lunch-box recipe that can be prepared with ease. You may add fresh cream or curd as well.
