Hope you all are having a good summer! So it might seem like I am taking a good long summer break, but the vacation times are coming to an end, and I will be visible more soon.
I thought I might share a rich gravy sabji from Kashmir region of India. This one has a lot of vegetables and the yumminess of cashew gravy. Here it goes…
Florets of cauliflower, 2 bowls
2 carrots, peeled, diced
2 Capsicum (green bell pepper,) cut into long strands
Peas – Half a bowl or less
Cumin seeds half tsp, – Garam Masala
Cashew ground into fine powder – Half a cup
Paneer (cottage cheese,) diced pieces 10-12
Raisins and cashew for garnishing
Oil for Cooking – and Salt for Taste
First cut the veggies as suggested above. The onions and capsicum have to be chopped thin and long.
Heat the oil, and some cumin seeds. Saute the paneer first. Saute all the veggies. And set them to steam for 4-5 minutes. Then add the garam masala and steam for 3-4 more minutes.
Pour the cashew powder and mix well. Add full cream and cover and let the cream blend with the veggies for 2-3 minutes.
Enjoy this rich veggie with a naan, rumali roti or any bread of your choice.