MIXED VEGETABLE CURRY
1 cup shelled green peas
10 oz cauliflower broken into flowerettes
2 medium potatoes- boiled, peeled, cubed
10 oz green beans cut into 1 inch pieces
1 large onion- blended into a paste
1 large tomato- chopped
3 tbsp oil
Salt to taste
2 tbsp yogurt- whisked lightly
Chopped cilantro for garnish
3 tsp East India Pantry Korma Masala
GRIND TO A PASTE:
2 dry red chillies, 10 cashewnuts, 1/4 cup grated coconut (can be substituted with 1/4 cup coconut cream or milk), 1/4 cup water.
Trim and prepare vegetables. Heat 3 tbsp oil in a skillet. Add onion paste and fry for 5-7 minstill well browned.
Add the cashew-coconut-chilli paste. Gradually add yogurt and cook for 7-8 mins. Serve garnished with chopped cilantro. Enjoy!