Navratan Kurma

Courtesy:
September 14, 2017

Ingredients:

1/2 cup raw cashews nuts, soaked in about 1 cup of water for about half an hour,
3 cups chopped mixed vegetables (for example: carrots, potatoes, cauliflower, green beans)
1 medium onion, chopped coarsely
2 garlic cloves
1 inch piece peeled ginger
1 or more green chilies, seeded (optional)
1 teaspoon turmeric
1 tablespoon garam masala
2 cardamom pods
2 medium tomatoes, chopped
1/2 cup plain soy yogurt
salt, to taste (Optional)
1 tbsp raisins
3 tablespoons finely chopped fresh cilantro, to garnish
Method

Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water if needed to make cashews into a paste.

Steam mixed vegetables until tender.

Place onion, garlic, ginger, chilies and poppy seeds (if using) in a food processor. Process into a coarse paste or mince them. Add paste to heavy steel or cast iron pan and sauté until the mixture becomes fragrant or until it just begins to brown a bit. Add the turmeric, garam masala and cardamom and stir. Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes.

Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.

Add cooked vegetables, raisins, and cashew paste, mixing well.

When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate.

Garnish with cilantro.

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