Thursday, 4 June 2009

Vegetable Kadai/Vegetable Karahi

When I first made this curry, I found it to be a bit confusing and quite long procedure to follow. It was just for the first time. I Normally dont try stuffs with long procedures, that too confusing. But gave this a try since I just make few vegetable curries and want to learn more. This is a mildly spiced and creamy curry to go with Indian rotis or chappathis. I love this curry, even though it take a bit longer time to prepare, and Im sure you will love it too:~)

1 large (1 cup) Carrot cubed
1 medium (1 1/3 cup) Potato cubed
3 medium size onion
50g paneer cubed
2 cups Cauliflower florets
1 medium Tomato
1 tsp Ginger grated 2 cloves garlic grated
Salt - As reqd
1/2 tsp Sugar
1/4 tsp+1/4 tsp Turmeric
tsp Chilly powder
1/2 tsp Pepper powder
1/2 tsp Garam masala powder
25 gm (1/4 cup)Cashews
2-3 tbs oil

1.Grind two onion & tomato in a blender until smooth.
2.Soak the cashew in water for 30 minutes.
3.Slice the remaining one onion. Heat a pan and add a tbs of oil. When hot add the sliced onions and sauté it until it becomes translucent. Add 1/4 tsp turmeric, 1/2 chilli powder & ¼ tsp pepper powder and sauté it for few seconds until the raw smell goes off.
4. Grind this sautéed onion with the soaked cashews. Keep them aside.
5. Heat another saucepan and fry the paneer cubes in remaining oil until slightly golden. Take them out and keep aside too.
6. In the same saucepan, sauté ginger-garlic paste followed by onion-tomato paste.
7. Add the remaining turmeric powder, chilli powder, pepper powder and garam masala powder. Saute it for 5 min.
8. Add the vegetables and paneer and sauté for a couple of minutes. Add 2 cups of water and cook them covered till they are done.
9. Add the cashew-onion paste and sauté it till oil appears from sides.
10. Add sugar and add salt to taste.
11. Garnish with coriander leaves.
:- You can also garnish with fresh cream to add extra taste. This curry goes well with Chappathis:)

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