I wanted to share this recipe with u all,try this recipe and let me know how u liked the curry.
Aloo:2 medium(Peeled ,diced n bolied)
Gobi(Cauliflower):2 cups(Cut into flowerlets n boiled)
Onion:1 big(Finely Chopped)
Tomato:2 medium(Finely chopped)
Whole CashewNuts:13-15 no
Grated Coconut:1/2 cup(Fresh/Frozen)
Cinnamon:1 inch piece
Chillies:5-6(May Vary Acc to taste)
Salt:Acc to taste
1.Soak the cashews for 30 mins in water and after 30 mins drain the water,add the grated coconut and blend it to a smooth paste and put aside.
2..Put a wok on flame and add oil,when hot put the cloves n cinnamon stick fry till u smell a nice aroma,now add the chopped onion n chillies fry till the onion becomes smooth n transulate.
3.At this time add the chopped tomato and cover it with a lid and cook till tomatoes turn smooth and oil gets seprated.
4.When u see the oil oozing out add the blended cashew n coconut paste,mix well and add 1/2 cup of water and cover it with a lid and cook till the oil seprates.
5.Now add the boiled aloo,gobi,peas and stir well.Check for the seasonings and cook on low for 15-20 mins so that the veggies absorbs the sauces and turn tastier.
Serve it hot with any falvored rice or Chapathi/Bread.
U can add veggies accoring to ur taste.U may even add Paneer,Mushrooms,eggs etc.
Using the same recipe for gravy I made Tindora Korma and served with Methi Paratha.