Follow these steps for perfect results
Cauliflower florets
Blanched
Red Chilli powder
Cloves
Ginger
Chopped
Sunflower Oil
Garam masala powder
Cumin seeds
Carrot
Cubed and blanched
Bay leaf
Salt
To taste
Onions
Chopped
Coriander leaves
For garnish
Garlic cloves
Chopped
Tomatoes
Chopped
Almonds
Blanched
Green peas
Cashew nuts
Curd (Yogurt)
Turmeric powder
Heat a non-stick pan and add cumin seeds.
Add chopped onions and sauté until golden brown.
Add chopped tomatoes and cook until soft.
Add almonds and cashews and sauté for 2 more minutes.
Remove from heat and let it cool.
Blend the mixture into a smooth paste.
Mix the paste with curd and combine well.
Heat oil in a flat-bottomed pan.
Add cumin seeds, ginger, and garlic.
Sauté until brown.
Add all the vegetables and sauté for about 10 minutes.
Add the ground paste and coat the vegetables evenly.
Add the spice powders and cook for 4 more minutes.
Adjust consistency with water and bring to a boil.
Check seasoning and adjust salt to taste.
Serve hot with Lachha Paratha.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
Garnish with freshly chopped coriander leaves for added flavor and visual appeal.
For a richer flavor, use ghee instead of oil.
Everything you need to know before you start
20 mins
The curry paste can be prepared ahead of time.
Serve in a bowl, garnished with coriander and a dollop of cream.
Serve hot with Lachha Paratha or Naan.
Pairs well with raita and salad.
Aromatic white wine complements the spices.
Hoppy beer balances the richness of the curry.
Discover the story behind this recipe
Represents the rich culinary heritage of the Nawabs of Awadh.
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