This is another great Indian dish. I love how many vegetables it uses. I'm not sure when I first had this dish...but I've tried many times to recreate it. Here is a recipe that comes very close to what I remember eating at a restaurant. Enjoy!
Image from Here.
In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream. Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft. Season with additional salt to taste.
-Serve over basmati rice. Garnish with additional cashews and chopped fresh cilantro.
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream. Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft. Season with additional salt to taste.
-Serve over basmati rice. Garnish with additional cashews and chopped fresh cilantro.
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