Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. In southern India, where the word originated, curry leaves, from the curry tree, are also an integral ingredient. Turmeric is known as the main spice in curry, which has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butter, and cheeses. Curry is generally prepared in a sauce.

Prep time: 10 minutes Cooking time: 1 hrs Total: 1:10 minutes Serving: 4 persons

Ingredients:

For Boiling Vegetables

1 cup Potatoes Peeled & Cubed

1 Cup Carrots Cubed

1 cup Cauliflower Shallots

1 cup French Beans cut into 1/2 inch

As needed Water for Boiling Vegetables

1 tbsp. Turmeric Powder

to taste Salt

For Making Paste

1 1/2 Cup Tomatoes

2 Bay Leaf

2 inches Cinnamon Stick 1 no's

5-6 Cloves

2 Marathi Moggu

4-5 Green Cardamom

1 tbsp. Cumin Seeds

10 Cashew Nuts

3 tbsp. Melon Seeds

For Making Curry

4-5 Onions Medium Size Chopped

1 tbsp Ginger Garlic Paste

1 tbsp. Turmeric Powder

2 tbsp. Coriander Powder

1 tbsp. Cumin Powder

3 tbsp. Kashmiri Red Chilli Powder

2 tbsp. Garam Masala Powder

1 tbsp. Kasuri Methi

as required Coriander Leaves Finely Chopped

3-4 tbsp. Oil

3-4 tbsp. Butter

Steps

Cut all the above Vegetables wash two times and take a vessel, add water as required for boil vegetables, add required salt and pinch of turmeric powder, add Cauliflower shallots, and bring it to boil for 3-4 minutes.

Now add remaining vegetables and boil till 80% done (if required you can green peas at this time).

Take a Kadai to add 3-4 tbsp Oil, Bay leaf, Cumin seeds, Cardamom, Cinnamon stick, Marathi moggu, Cloves, and fry till nice aroma comes and add Finely chopped tomatoes and cook for 3-4 minutes.

Now add Cashewnuts and Melon Seeds and add 1/2 cup water and cook till the raw flavor of tomatoes gone.

Remove the Bay leaf, and Marathi moggu and grind the above mixture to a fine paste and keep aside.

Now take a Kadai add Butter and 3 tbsp oil, add chopped onions and fry till light golden brown color, then add ginger garlic paste and fry till the raw flavor of ginger-garlic goes. (if required add 2 tbsp water for not burning).

Now add Kashmiri red chili powder, garam masala powder, cumin powder, coriander powder, turmeric powder, salt to taste, and fry till the oil separates.

Add the ground tomato and cashew paste and simmer it for 4-5 minutes till oil separates, then add the boiled vegetables and add 1 cup of water and simmer it for 5-6 minutes till oil floats on the top.

Finally check the seasonings and adjust it, now add Kasuri methi and chopped coriander leaves and serve with hot roti and Rice.