|
|
|
You are here Home > Reluctant Chef > Baby Corn Capsicum Carrot in Rich Cashew Tomato Gravy Recipe
|
|
|
|
|
BABY CORN CAPSICUM CARROT IN RICH CASHEW TOMATO GRAVY Recipe | | Main Course Recipe by reluctant_chef |
| | INGREDIENTS | Baby corn
Capsicum
Carrots
Onions
Tomatoes
Ginger
Garlic
Bay leaves (Tej patta)
Cumin seeds (jeera)
Cardamom (elaichi)
Cashews (kaju)
Cinnamon stick (taj)
Turmeric powder (haldi)
Red chilli powder
Dhaniya (corriander) powder
Jeera powder
Salt | | METHOD | Take 1/2 cup of cashews and make into paste. Take chopped tomatoes and make into puree an keep aside. Then sautee pieces of baby corn in a pan and set aside.
Then heat oil in a pan and sautee tej patta
(bay leaves), cumin seeds (jeera), 3-4 unpeeled cardamom and cinnamon sticks. Then add finely chopped onions, garlic and ginger paste and cook until brown. Then add tomato puree, haldi, chilli powder, dhaniya and jeera powder and salt and cook mixture for 10 minutes until it releases oil. Then add cashew paste, a cup of water, baby corn, capsicum and carrots and let it cook for 15 minutes, for all the vegetables to cook well and for the gravy to reach the right consistently. (Tip: if you like veggies on the slightly sweeter side, add a bit of ketchup. It will also as a nice red colour)
Your flavourful Baby Corn, Capsicum and Carrot in a rich tomato cashew gravy is ready!
#indianvegeterian #mughlaifood #vegeterianrecipes #indianfeast #indianmeal |
More Reluctant Chef
|
|
|
Ask other experts on vegetarian cooking.
