Ingredients

• 1 cup - green beans
• 1/2 cup - carrots, chopped into small pieces
• 1/4 cup - peas
• 2 - potatoes cut into cubes
• 2 - onions, thinly sliced
• 2 - tomatoes cut into pieces
• 2 tbsp - finely chopped cilantro or 3 tbsp - coriander leaves
• 3 tbsp - butter
• 1/4 tsp - shahi jeera
• 1/2 tsp - garam masala
• 1 tsp - red chilli powder (optional)
• 1 tsp - channa masala
• Salt to taste
• 1/4 cup - water (optional)
• For the Masala:
• 5 or 6 pieces - cashews
• 4 or 5 - red chillies
• 4 or 5 - garlic flakes

How to Make Vegetable Masala Curry

• Cook all the vegetables except onion and tomatoes. Keep aside.
• Heat 1 tbsp of butter in a pan on medium flame. Fry the cashews, garlic and red chillies.
• Do so till cashews turn golden brown.
• Cool and blend together.
• Heat the remaining butter in a sauce pan.
• Add the shahi jeera. Allow it to splutter.
• Add the onions. Fry till it turns pink.
• Add the wet masala and fry till the oil separates.
• Add tomatoes and cook it for a few minutes till the tomatoes are soft.
• Then add the veggies, salt and all the dry masalas.
• Mix it well, add water if necessary, since the curry should be of gravy consistency.
• Lower the flame and allow it to cook for a few minutes.
• Garnish it with cilantro and serve it with rotis or rice.