Veenas Vegnation: Mixed Vegetable Pasanda

Another smooth gravy restaurant style is this pasanda gravy which is rich with the addition of cashew. You can prepare the gravy and deep freeze it later use. You can use paneer, peas and mixed vegetables with this gravy.

INGREDIENTS

Mixed vegetables	1 cup
Chilli powder	1tsp
Garam masala	1 tsp
Curds	1/ cup
Oil	2 tbsp
Salt	To Taste

FOR THE BOILED ONION PASTE

Onion	2
Garlic	1 clove
Ginger	1/ 2” piece
Cashew	10

FOR THE FRIED ONION PASTE

Onions sliced	2
Oil	For deep frying

PREPARATION

Cut the mixed vegetables into small cubes. I have used carrots, beans and peas here. Steam them in a cooker and keep aside

Transfer the ingredients under the boiled onion paste to a pan.Add enough water and boil it till the onions become soft. Switch off the fire, drain the water, let it cool and grind it to a smooth paste. Keep aside

Now slice the onions for the fried onion paste. Deep fry in hot oil till it becomes brown. Grind it to a smooth paste. Keep aside.

Heat 2 tbsp oil in a pan and add the boiled onion paste and saute for 5 minutes in low flame. Now add the chilli powder, garam masala and salt and continue to saute in low flame for another few minutes

Add curds , mix well and continue to cook for 1 minute

Add fried onion paste, mix well and cook for few minutes

Now add the boiled vegetables, and let everything cook for minutes. Switch off the fire and serve warm with ghee rice or roti of your choice

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