Veg Kadai

INGREDIENTS

Carrot chopped  -  1/2 cup
Beans chopped  -  1/2 cup
Peas  -  1/2 cup
Broccoli  -  1/4 cup (You can also use cauliflower instead of broccoli)
Paneer cubed  -  1/2 cup
Capsicum cubed  -  1/2 cup
Onion cubed  -  1 nos
Onion finely chopped  -  1 nos
Tomato puree  -  from 2 nos
Ginger garlic paste  -  1 tbsp
Cashews  -  10 nos
Coriander seeds  -  1 tbsp
Cumin seeds  -  1 tsp
Dry red chillies  -  5 nos
Turmeric powder  -  1/4 tsp
Garam masala  -   1 tsp
Oil  -  1 tbsp
Salt  -  to taste


METHOD

Heat a pan and dry roast red chillies, cumin seeds and coriander seeds.
Powder it and keep aside.
Soak the cashews in water for 10 minutes and make a fine paste.Keep it aside.
Heat oil in a pan and fry the cubed capsicum and cubed onion until it becomes little brown. Keep it aside.
In the same pan add 1/2 of the aboved powdered cumin, red chilli, coriander powder and fry for a minute.
Then add ginger garlic paste and saute well.
Then add finely chopped onion and fry till it changes color.
Add tomato puree, garam masala, salt and boil for about 2 minutes.
Then add all the vegetables along with 1 cup water, mix well, cover and cook the vegetables.
Then add cashew paste and mix well.
Then add fried cubed capsicum and onion and mix well.
Boil it for about 5 minutes.
And then finally add the remaining cumin, red chilli, coriander powder and mix well.
Serve hot with Naan/Roti/Rice.