Steps
- Blend ¼ cup of grated fresh coconut, 12 cashews, 1 teaspoon of fennel seeds, 1 tablespoon of roasted chana dal, and 6 tablespoons of water to a smooth paste.
- Heat 2 tablespoons of oil in a pot. Add 1 small bay leaf, ½ teaspoon of cumin seeds, 2 green cardamoms, 3 whole cloves, and 1 cinnamon piece, 1in / 2.5cm long, and let them sizzle.
- Fry 1 cup of finely chopped onion until translucent and pink. Stir in 2¼ teaspoons of ginger-garlic paste, then add ¾ cup of chopped tomato and cook until soft.
- Add ¼ teaspoon of turmeric, 1 teaspoon of red chili powder, 1¼ teaspoons of garam masala, and 2 tablespoons of chopped cilantro. Sauté for 2-3 minutes, until fragrant.
- Stir in the paste. Add 1 cup of potato, ¾ cup of carrot, and ¾ cup of green beans, cut into ½in / 1cm pieces, with ¾ cup of green peas and ¾ cup of cauliflower florets.
- Pour in 1¾ cups of water, just enough to cover the vegetables, add ¾ teaspoon of salt, and simmer until the vegetables are tender.