Cuisine: India Main Course
Serves: 4 people
Ingredients:
- Onion 2pcs
- Tomato 5-6pcs
- Cauliflower small 1pc
- Mushrooms 100gms (Optional If you’re allergic don’t use)
- Carrots 2pcs medium
- Beans 50gms
- Green peas 100gms
- Capsicum 2pcs medium
- Potato medium 1pc
- Ginger & Garlic paste 2tbsp
- Corn 50gms
- Khoya 150gms
- Milk full cream preferred 200ml
- Kaju 50gms
- Salt to taste
- Coriander powder to taste
- Garam Masala to taste
- Red chilly powder to taste
- Sugar pinch
- Cream 50ml
- Butter 50gms for garnish
- Coriander leafs for garnish
Method:
- Cut all the vegetables into Dice (Shape of a Cube) except tomato
- Heat the oil and fry them till golden brown and keep aside
- In a pan sauté tomato with onion and kaju till soft and mushy
- Make a paste of the sauté mixture adding milk into it (Blend till it become smooth)
- Take a thick bottom pan, add vegetable oil, ginger and garlic paste, all the spices into the oil and then the blended mixture
- Add Khoya by grating into the curry and Cook the curry till it leaves oil on top (Add water if required, cook on slow flame)
- As the gravy in cooked, add all the fried vegetables into it and cover it on a simmer flame for 10min adding a pinch of sugar into it
- Add cream after all the vegetables are fully cooked in gravy
- Serve in a bowl with garnish of coriander, Chopped Kaju and butter on top
- Check salt and Serve Hot
Chef Tips:
- All the vegetables to be fried not boiled as by frying it retain the colour and shape
- While blending the sauté mixture in step 4, make sure that the mixture is smooth and every tomato and onion is blended properly
- While blending the mixture with milk you can also add little water, it helps the blender to run smoothly
- If you don’t want to add so many veggies you can reduce it
- If you don’t have khoya at your place now then add cream or increase the quantity of milk to attain the same texture
