Kashmiri Mix Vegetable Recipe

This Kashmiri Mix Vegetable Recipe is a family favourite. I am indebted to Mr. Ramesh Chittal who is an IHM graduate for having shared it with me. The blend of spices and the Cashew paste that adds texture is absolutely perfect! Non vegetarians may substitute it with Chicken.

Ingredients :

  • 50 gms Peas
  • 50 gms Sweet corn
  • 1 large potato
  • 1 carrot
  • 15 French Beans
  • 20 peeled cashews
  • 1/4 cup water to blend the cashews
  • 1 inch piece ginger
  • 10 garlic cloves
  • 15 pepper corns
  • 10 dried Kashmiri red chillies
  • 1 tsp Jeera/cumin seeds
  • 3 tsps coriander seeds
  • 2 inch piece of cinnamon
  • 6 cloves
  • 3 Cardamoms
  • 1 black Cardamom
  • 2 large onions
  • 1/2 tsp Haldi /turmeric powder
  • 3 tomatoes
  • 4 tbsps oil
  • 2 tbsps Ghee/clarified butter
  • Salt
  • Coriander leaves.
  • Method :

    Deskin the carrot and potatoes. String the beans. Wash all the vegetables and chop them into tiny cubes. Pressure cook the corn. Boil the vegetables in three glasses of water with a little salt till done. Slice the onions thinly. Puree the tomatoes. Blend the cashews into a paste with one fourth glass of water. Grind the ginger, garlic, coriander seeds, cumin seeds, dry red chillies, pepper corns, Cardamom, cinnamon and cloves fine. Heat the ghee and oil mixture in a pan. Drop in the sliced onions and roast them to a golden brown. Add the ground spices and sauté till the raw smell is gone. Add the Haldi, toss and then add the tomato puree. Boil well. Add the cooked vegetables along with the water in which they were cooked, adjust salt and boil thoroughly. Tip in the Cashew paste. Mix thoroughly. Boil and garnish with coriander leaves.

    Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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