• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • Spice:
  • 2cm cinnamon
  • 2 star anise
  • 2 cloves
  • 2 cardamons
  • 1/2 tsp cumin seeds
  • 1 tsp curry leaves
  • (A):
  • 100gm cauliflower (medium sized)
  • 100gm beans (cut 2inches long)
  • 100gm carrot (cubed)
  • 50gm brocoli (medium sized)
  • 50gm fresh green peas
  • 100gm potatoes (cubed and boiled)
  • 100gm button mushroom (cut into 2)
  • (B):
  • 3 cloves garlic
  • 1 inch ginger
  • 2 stalks lemongrass(serai)
  • 10 shallot
  • 3 green chillies
  • 4 buah keras
  • 4 cashew nuts
  • (C):
  • 100ml fresh milk
  • 2 tbsp yogurt
  • 100gm fried tauhu (cubed)
  • 2tbsp Oil or ghee
  • 10gm turmeric powder
  • 10gm kurma powder
  • salt to taste

Instructions

  1. Grind all the ingredients (B) into paste. Put aside.
  2. Heat wok and fry all the spices in ghee or oil.
  3. Add in the ground paste and fry till fragrant.
  4. Add all the ingredients (A) and fry for about 2 mins or till the vegetables are half boiled.
  5. Add in the turmeric & kurma powder and fry a little while.
  6. Add the ingredients (C) and salt.
  7. Cook till the vegetables are soft and the gravy is thick.
  8. Taste and remove.
  9. Garnish with fresh coriander leaves.
  10. Best to be eaten with any vegetarian dish or briyani and capati or even with poori.

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