Mixed Vegetables in Red Gravy
Ingredients
- 300 g cauliflower florets
- 1 potato, cut into medium-sized cubes
- ½ cup green peas
- 1 carrot, chopped into medium-sized pieces
- 200 g French beans, cut into 3-4 pieces each
For the Gravy
- 3 tomatoes
- 1 cup cashew nuts, ground
- 1 tsp cumin seeds
- 30 g ginger, grated
- 1 green chilli, slit
- 1 tsp red chilli powder
- ¼ tsp turmeric (haldi)
- 1 tsp garam masala
- 1 tsp coriander-cumin (dhania-jeera) powder
- 1 tsp unrefined salt
Method
Steam all the chopped vegetables. Puree the tomatoes and blend with ground cashew nuts in a blender. Take a pan and dry sauté the cumin seeds, grated ginger and green chilli. Add the tomato puree and after 5 minutes, add the chilli powder, turmeric powder, garam masala, coriander-cumin powder and salt and mix well. Stir until the gravy is ready. Add all the vegetables and cook for 5 minutes more.
Note
This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.
Serves 4-5