Cauliflower Carrot and Peas Masala

This simple mixed Vegetable Curry is a very quick and fast thing to whip up and can go rice, Roti etc. It requires very minimum ingredients. I added Cashew and Grated Coconut to make it a very rich and tasty dish.

Ingredients:

Carrots (cut into pieces) – ½ cup

Cauliflower Florets – ½ cup

Fresh or Frozen Peas – ½ cup (If frozen, defreeze them)

Oil – 2 tbsp

Cumin Seeds – ½ tsp

Ginger Garlic Paste – 1 tsp

Small Sized Onion – 1 (cut into small pieces)

Large Tomato – 1 (Cut into fine pieces)

Coriander Seed Powder – 1 tbsp

Red Chilli Powder – ½ tsp

Turmeric Powder – 1 small pinch

Salt – to suit taste

Cashews – 10 to 12

Grated Coconut – 2 tbsp

Finely Chopped Coriander Leaves – 1 tbsp

Method:

Wash and rinse the Vegetables and parboil them. Keep aside.

Heat the Oil in a pan. Crackle Cumin Seeds. Add Onion and Ginger Garlic Paste. Sauté those till the Onion become translucent.

dd finely chopped Tomatoes. Cook them for 2 to 3 minutes.

Add Coriander Seed Powder, Red Chilli Powder, Turmeric Powder and Salt. Cook till the Tomatoes become mushy.

Add the boiled Vegetables and the Cashew Nuts. Cook them for 2 minutes.

Add a cup of water. Allow them to come to a boil.

Simmer them for 4 to 5 minutes.

Add grated Coconut and chopped Coriander Leaves. Stir them well.

Transfer to a serving bowl.