INGREDIENTS
1/2 cup ghee
2 tsp cumin seeds
1 cup grated onions
15-20 cashew nuts-soaked for 1/2 hour and ground to a paste
2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste
1/4 cup milk
2 tbsp nariyal ka burada (dessicated coconut)
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp powdered coriander seeds)
1 tbsp salt
2-3 green chillies-slit
1/4 cup khoya-mashed into a paste with water
1 1/2 cups mixed vegetables of your choice-blanched
1/4 cup thick cream-to garnish
2 tbsp chopped coriander leaves-for garnish
METHOD
Heat the ghee in a heavy based pan, and add the cumin. When the seeds splutter, add onions and saut till a light brown. Now add the ground paste and saut till the fat separates.
Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.
Add 1 1/2 cups water and the khoya, bring to a boil, and then simmer, uncovered for 3-4 minutes.
Serve hot garnished with the cream and coriander leaves.
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