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