Hope you all had a great weekend. On my side, it was busy as my daughter's Birthday is coming up so, running here and there making all the arrangements and purchases for the party. The recipe that I am posting is straight from my mother's kitchen. She is an awesome cook and the best part is that she makes it look so easy. This one is again a side dish for Roti's and Chapathi's and its called
CASHEW MASALA
INGREDIENTS
MIXED VEGETABLES: POTATOES, PEAS, CARROTS, CAULIFLOWER, BELL PEPPERS ( Half a cup each, overall 2-3 cups)
OIL
SALT AS REQUIRED
TURMERIC POWDER : A PINCH
FOR THE GRAVY
TOMATO: 1 BIG OR 2 SMALLCASHEWS : AROUND 15 SOAKED IN WATER FOR 10 MINS
RED CHILLI'S: 4-5
CORIANDER SEEDS: 4 TSP
CORIANDER LEAVES: A HANDFUL
GINGER: 1 TBSP OR 1 SMALL PIECE
GARLIC: 1-2 CLOVES
CUMIN SEEDS/JEERA : 1/2 TSP
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| Vegetable Cashew Masala |
MAKING
Cut all the vegetables into small cubes and boil them with a little bit of salt and turmeric powder until soft and set aside. Grind all the Masala ingredients with the Tomato in the blender into a nice smooth paste (chutney consistency).
Take a kadai, pour a Tsp of oil. Add some Mustard seeds. Once it splutters, pour in the masala paste and stir them for 3-4 minutes until the raw smell of the masala is gone. Finally, add all the boiled vegetables with a little bit of salt and stir them again for 5 minutes. Switch off the gas once the vegetables have mixed well with the gravy . Granish with a blob of butter on top and your delicious Cashew masala is ready to serve..
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