This gravy goes good with Naan, chapathi and even with dosa. I've added chillies as well red chilly powder. So, please adjust the quantity according to your taste.
1. Cauliflower - 1
2. Peas - 1/4 Cup
3. Garlic - 1 tsp (Finely chopped)
4. Ginger - 1 inch piece (Finely chopped)
5. Green Chillies - 2 or adjust to your taste
6. Tomato Puree - 1 Cup
7. Cashewnut - 1 tbs
8. Cinnamon - 1 inch piece
9. Cardamom - 2
10. Cumin - 1 tsp
11. Garam Masala - 1 tsp
12. turmeric powder - 1 tsp
13. Red Chilly Powder - 1 tsp
14. Milk - 4 tbs
15. Water - 5 cups or less (This measurement worked for me but one of our blogger friend said, it was bit watery. So, please add little water first and adjust accordingly to get gravy consistency)
16. Paneer - 1/4 Cup (grated)
17. Oil - 1 tbs
18. Salt - Needed qty
19. Coriander - 1/4 Cup (Finely chopped)
20. Lemon Juice - 1 tsp
1. Soak the cashew in milk for 30 minutes.
2. Now, in add mixer container take cinnamon, cardamom, cumin, garam masala, turmeric powder, chilly powder, soaked cashews and milk.
3. Grind them to a fine paste.Keep aside.
4. Cook cauliflower with pinch of salt and keep aside.
5. In a pan, add oil. Then add garlic, ginger and cut chillies. Fry well till garlic changes to brown colour.
6. Add the ground mixer, tomato puree, water and salt. Allow it to boil well.
7. Now, add the cooked cauliflower, peas and paneer.
8. Close the pan with lid. Medium the flame.
9. Wait till the contents thicken.Add the lemon juice. Mix well.
10. Garnish with coriander.
11.Serve hot with Naan, Chapathi, etc..
This curry makes it's way to "Yasmeen's Healthnut Challenge - 5, Cruciferous Veggies" and "Healing foods - Capsicum" hosted by Erbe in Cucina, an event started by Siri.