Ingredients:
Onions – 1 cup, finely chopped
Tomatoes – 1 cup, chopped
Potatoes – 2 cups, cubed
Carrots – 1/2 cup, finely sliced
Green Peas – 1/2 cup, shelled
Cauliflower Florets – 1 cup
Tumeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Salt – 1 tsp
Fresh Coriander Leaves – 1/4 cup, chopped
For the Spice Paste:
Fresh Coconut – 1/2 cup, ground
Green Chillies – 4
Almonds – 12
White Poppy Seeds – 1 tblsp
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fresh Ginger – 2 one inch pieces
Roasted Chana – 1 tblsp
For Tempering:
Ghee – 1 tblsp
Oil – 1 tblsp
Curry Leaves – 5
Bay Leaf – 1
Cinnamon Sticks – 3 one inch pieces
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Method:
1. Grind the spice paste ingredients to fine consistency, gradually adding 2 cups of hot water.
2. Put the ghee and oil in a wide bottomed pan over medium heat.
3. When the oil add the curry leaves, bay leaf, cinnamon sticks, cumin seeds and fennel seeds.
4. Fry till the seeds are golden brown.
5. Add the onions and 1/2 cup of tomatoes to the pan.
6. Stir-fry for a few minutes.
7. Add the potatoes and carrots and mix well.
8. Sprinkle in turmeric powder and stir for a minute.
9. Blend in the garam masala powder and stir for a few minutes.
10. Add the spice paste, salt and 3 cups of warm water and mix thoroughly.
11.Stir fry for a couple of minutes.
12. Add the green peas and cauliflower.
13. When the mixture comes a boil reduce the heat to low.
14. Cover and cook till potatoes are tender.
15. Serve hot.
