Almond Vegetable Curry
Almonds, curds and poppy seeds give this dish a rich flavour. The masala are first cooked in curd and only then are the vegetables added. The gravy is rich and thick and fit for a king.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serve: 5
Step 2: now add ginger garlic paste turmeric powder, garam masala and whole cardamom to this mixture and keep aside.
Step 3: Take a kadai and heat little oil and add cumin seeds. Let it crackle. Then add cubed tomatoes and salt.
Step 4: Lat it blend. Now add the above prepared mixture and fry for a few minutes. Next add cubed vegetables, both the chillies, required quantity of water and close the lid.
Step 5: Let it cook. When the vegetables are tender, add dhania powder, raisins and little sugar. Keep stirring till it thickens.
Step 6: Remove from the fire and sprinkle coriander leaves and serve hot with plain rice, pulav or roti.
Potato (sliced) - 1 katori
Carrots (sliced) - 1 katori
Green peas (shelled) - 1 katori
Cauliflower (florets) - 1/2 katori,
Tomatoes (cubed) - 1/2 katori
Green chillies - 3 nos
Red chillies - 3 nos
Curds - 1 katori (beaten)
Almonds - 20 pieces
Poppy seeds - 2 tbsp
Ginger garlic - 1 tbsp
Turmeric - a pinch
Garam masala - 1 tbsp
Chilli powder - 1 tsp
Cardamom whole - 3 to 4
Jeera seeds - 1 tsp
Rainsins - 2 tsp
Coriander leaves - 2 tbsp
Oil - 2 tbsp
Salt to taste
Method
Step 1: Beat curds and keep aside. Fry almonds and poppy seeds and powder them. Mix the same powder with curds.Step 2: now add ginger garlic paste turmeric powder, garam masala and whole cardamom to this mixture and keep aside.
Step 3: Take a kadai and heat little oil and add cumin seeds. Let it crackle. Then add cubed tomatoes and salt.
Step 4: Lat it blend. Now add the above prepared mixture and fry for a few minutes. Next add cubed vegetables, both the chillies, required quantity of water and close the lid.
Step 5: Let it cook. When the vegetables are tender, add dhania powder, raisins and little sugar. Keep stirring till it thickens.
Step 6: Remove from the fire and sprinkle coriander leaves and serve hot with plain rice, pulav or roti.
