Mixed vegetable curry

To serve 6 people:

Ingredients:
• 4 tbps of oil
• 1 teaspoon of shajeera
• 2 large onions
• 150gms of tomato puree or 3 medium size tomatoes
• 1 tbp of ginger and garlic paste
• 15 cashew nuts
• 15 almonds
• ¾ tbp of garam masala
• 1 tbp of kitchen king masala
• ½ teaspoon of turmeric
• 1 tbp of chilli pwd
• 1 large size potato chopped into small cubes
• 1 carrot chopped into small cubes
• 1 bell pepper or capsicum chopped into large cubes
• Hand full of corn cornels (optional)
• 1 small cup of green peas (I used frozen once)
• 1 small cup of beans chopped in 1” inch length
• Salt to taste
• Coriander leaves to garnish

To grind:
• Grind onions into a smooth paste and put it aside.
• Grind tomatoes into a smooth paste and put it aside.
• Grind cashew nuts and almonds into a smooth paste by adding 5 tbps of water.

Method:
• Heat oil in a nonstick pan. Add shajeera , onion paste and ginger garlic paste. Cook until oil starts separating.
• Add tomato puree and cook until oil starts separating.
• Add garam masala, kitchen king masala, turmeric, chilli pwd and mix it well.
• Add cashew nut and almond paste, salt and cook for about 2mins.
• Now add all the vegetables and add about 3 cups of water.
• Cook for about 20-25mins till the vegetables become soft. Keep stirring every now and then.
• Garnish with coriander leaves and serve hot with roti, nann or with hot rice.

Tip:
• Shajeera can be replaced with cumin seeds.
• I prefer to use tomato puree as it adds nice color to the dish.
• Different kinds of vegetables can be used.
• Better to cook in a pan than in a pressure cooker. This adds lot of taste as the vegetables are softly cooked in the gravy.