MASALA CURRY

INGREDIENTS:

Cut cauliflower pieces  1 and 1/2  cup  (Bite size)

Fresh peas  1/2  cup

Potato  1  Medium size (Cut into 1 inch cubes)

Coconut  1  tbsp

Poppy seeds  1  tsp

Coriander seeds  1  tsp

Long red chillies  2

Cinamon   A small piece

Clove  1

Curry leaves  A  few

Big onion  1

Garlic flakes  3

Cardamom  1  Big

Mustard seeds  3/4  tsp

Cashews  5  to  6

Turmeric powder 1/2  tsp

Salt

PREPARATION METHOD:

Grind poppy seeds, coconut, coriander seeds, clove, chillies and cinamon.

Add cardamom, curry leaves and little water and grind coarsely.

Cut onion and garlic lengthwise.

Add 1  tbsp oil and 1 tsp ghee to a hot pan and add mustard seeds.

Add cut onion and garlic and fry in high heat for two minutes.

Add potato and fry in high heat for a minute and add cauliflower.

Fry in high heat for a minute and  then add fresh peas.

Fry for a minute and reduce the heat to medium.

Add ground paste, turmeric powder and salt and add 3/4 cup water and mix gently.

Close the pan with a lid and cook in medium to low heat.

Turn the  vegetables gently in between.

Cook till the vegetables become soft and the moisture is absorbed.

Fry cashews in a spoon of ghee and add it to the curry.

Serve hot with white rice.