From craving to table
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat. Add chopped onions and sauté until golden brown, about 5-6 minutes.
- 2
Add ginger, garlic, and green chili. Sauté for another 1 minute until fragrant.
- 3
Stir in garam masala, cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- 4
Add the tomato puree and cook for 5-6 minutes, stirring occasionally, until oil begins to separate from the sauce.
- 5
Meanwhile, blend the soaked cashews with 3/4 cup water into a smooth paste. Add to the pan and mix well.
- 6
Add all the chopped vegetables (carrot, cauliflower, green beans, peas, bell pepper) to the sauce. Stir to coat the vegetables evenly.
- 7
Cover and simmer for 15-18 minutes, stirring occasionally, until the vegetables are tender. Add more water as needed for desired consistency.
- 8
Reduce the heat to low and stir in the cream. Simmer for another 2 minutes.
- 9
Finish with lemon juice and garnish with fresh cilantro.
- 10
Serve hot with steamed rice or naan.