Mixed Vegetable Curry

Potato - 1 (cut into cubes)

Yellow Capsicum - 1 (cut to thin slices lengthwise)

Red Capsicum - 1 (cut to thin slices lengthwise)

Carrot - 1 (cut into cubes)

Green peas - 1 cup (boiled)

Cherry tomatoes - 7 (cut into two halves)

Onions - 4 medium size (sliced lengthwise)

Cloves - 5

Elaichi - 1 (cardamom pod)

Cinnamon stick - 1 inch

Ginger - 2 inch

Garlic pods - 2

Bay leaves - 3

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chilly powder - 1 tsp

Garam masala - 1 tsp

Butter/Heavy Cream - 1 tbsp

Water - 1 cup

Salt to taste

Oil - 2 tsps

Coriander leaves - 1 sprig (finely chopped for garnish)

1. Pressure cook vegetables in 2 cups of water till 3 whistles. Once cool, remove and drain excess water. Excess water can be saved and reused at a later stage while adding water to this curry.

2. Heat 1 tsp of oil in a kadhai/sauce pan, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.

3. Heat rest of the oil in a kadhai, add bay leaves, fry for a minute.

4. Add remaining onions and fry till soft and golden brown.
5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 mts on medium flame.

6. Add boiled vegetables, green peas, cherry tomatoes and mix well.
7. Add water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.

8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. Switch of the flame, garnish with coriander leaves and serve hot with naan, roti or chapathis.