Vegetable Shabhnam Curry

I got this recipe by accident. It was in an old savvy magazine which was lying in my friend's place. I knew I had to try this recipe the moment I read it. The sweet flavor of the cashew with the mild tangy flavor of kalonji, makes this curry, exotic, rich and delectable. I hope you enjoy trying this curry as much as I did.

Shabhnam Curry recipe:

Preparation time- 30 mins

Cooking time- 20 mins

Serves- 4

Ingredients:

200 gms of mixed vegetables like carrot, beans, peas, cauliflower, potato

Peas- 1/2 cup

Corn- 1/2 cup

1/4 cup or 4 tbsp of Cashews soaked in water.

Curds- 1/2 cup

Oil-3-4 tbsp

Onion-2 Finely chopped

Kalonji- 1/4 tsp

Cumin seeds- 1/2 tsp

Tomatoes-2,  Blanched and pureed

Ginger-Garlic paste- 1 tsp

Kasoori methi- 1Tbsp

Red chillli powder- 1/2 tsp

Turmeric- 1/4 tsp

Garam Masala- 1/2 tsp

Salt- to taste

Cloves- 2, crushed

Sugar- 1 tsp

Cardamom- 2 crushed

Ghee- 2tspn

Method:

• Boil vegetables peas and corn and keep aside.
• Drain cashews and grind them along with curd to a fine paste.
• Heat oil and add the Kalonji and cumin seeds. Stir on med. heat till brown.
• Add the onion and fry till brown.
• Add the tomato and fry till it almost dries up.add ginger-Garlic paste and stir for 2 more mins.
• Add Kasoori methi, Red chilli, Turmeric, Garam masala salt and sugar and stir for 2 mins.
• Add the cashew-curd paste. Simmer and stir for 2 more mins.
• Add the cooked vegetables amd water and bring to a boil. Simmer without covering for 5min.
• Add the peas and corn and boil for a few more mins.
• Before serving, Heat ghee in a pan and add the crushed clove and cardamom and saute for a min.
• Add the seasoning  and garnish with coriander leaves. Serve hot with rice or rotis.