This yummy Mixed Vegetable Curry is prepared completely with whole spices and goes well with Rotis, parathas and Rice varities.
Other interesting things about this sabzi is that,
- I have replaced cashews with pumpkin seeds for its low calorie
- Also used whole ginger and garlic pods instead of Ginger Garlic paste.
- 2 Medium Size Onions (Chopped)
- 3 Tomatoes (Chopped)
- 1 inch length Ginger (Skin peeled and chopped)
- 3-4 Garlic pods
- 1 tbsp Pumpkin seeds
- 2 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1 tbsp Kasuri methi/Dried fenugreek leaves
- 1 tbsp Fresh cream
- 2 tbsp Coriander leaves (Chopped finely)
- 2 tbsp+ 1/4 cup Oil
- As per taste Salt
- 1 Carrot (Chopped as big cubes)
- 8-10 Beans (Chopped 1 inch length)
- 2 Potato (Skin peeled and chopped as big cubes)
- 1/2 Capsicum (Chopped as big cubes)
- 1/2 Cup Green peas
- 1 tsp Cumin seeds
- 1 inch Cinnamon
- 2 Cloves
- 1 Black Cardamom
- 2 Green cardamoms
- 1/4 tsp Black pepper
- 1 Bay leaf
- 2 pinch Grated Nutmeg powder
1) Pressure cook the vegetables for 1 whistle and keep aside.
2) Heat 2 tbsp oil in a kadai/Pan and add the whole spices and fry. Next add Pumpkin seeds, Onions, Ginger, Garlic and fry them till onions turn light brown.
3) Add tomatoes and fry till they turn mushy. Leave it to cool and grind to fine paste.
4) Heat 1/4 cup oil in the kadai and add this ground paste and fry.
5) Next add the cooked veggies and mix well.
6) Add Turmeric powder, Red chilli powder, Salt and mix well. Leave it to get cooked for few minutes.
7) Add Kasuri methi and mix well. Next add fresh cream and mix well.
8) Finally garnish with fresh coriander leaves and switch off the flame.
1) You can also add paneer cubes with steamed veggies.
2) Adding 1/2 tsp of sugar gives enhanced taste.