| Serves: 4
Cooking time (approx.): minutes
Style: South Indian Vegetarian
3 cup(s) chopped mixed vegetables (carrot, green beans, cauliflower, potato)
1 cup(s) shelled green peas
2 cup(s) milk
salt and sugar to taste
3 tablespoons ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
2 bay leaves
1" cinnamon stick
4 cloves
2 green cardamoms
4 tablespoons cashew nuts ground to a paste
1 cup(s) pineapple cubes
1 cup(s) cottage cheese cubes
2 tablespoon(s) fresh cream
1 cup(s) chopped fresh coriander |
To be ground to a paste:
3 onion(s) chopped
6 green chillies
1" ginger chopped
6 flakes garlic chopped
½ teaspoon(s) turmeric powder
½ teaspoon(s) garam masala (hot spice mix) |
- Place the vegetables in a heavy-bottomed pan and pour half the milk over them. Mix in some salt and sugar to taste. Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
- Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let them crackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly till they are aromatic. Add the ground paste and fry on medium level whilst stirring for about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashew paste and saute briefly.
- Add the remaining milk and the cooked vegetables along with the pineapple cubes. Mix well and bring to a boil. Mix in half the coriander leaves and the cottage cheese cubes gently. Add salt and sugar if required and simmer for about 4 minutes. Put off the flame and stir in the fresh cream.
Garnish with the remaining finely chopped coriander leaves. TIPS: - If you have a readymade tin of coconut milk, it can be added in combination with milk for extra flavor.
- Cottage cheese cubes can be deep fried and then added to the curry.
- fruits like seedless grapes can be added to this curry.
Serve hot with: Ghee Rice, white rice , Poori (deep fried unleavened bread) or Roti. |
