Cashew Vegetable Kurma

Ingredients

• Fresh cilantro - For garnish
• Salt - To taste
• Oil - 2 tablespoons
• Coconut milk - 1 cup
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Green chili - 1, slit
• Ginger - garlic paste - 1 tablespoon
• Tomato - 1, finely chopped
• Onion - 1, finely chopped
• Mixed vegetables (carrots, peas, potatoes, beans) - 2 cups, chopped
• Cashews - 1 cup

Instructions

1. Soak the cashews in warm water for 15 minutes. Drain and grind them into a smooth paste.
2. Heat oil in a pan and add the chopped onions. Sauté until golden brown.
3. Add the ginger-garlic paste and green chili. Cook for a minute.
4. Add the chopped tomatoes and cook until they turn mushy.
5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
6. Add the mixed vegetables and salt. Cook for 5 minutes.
7. Add the cashew paste and coconut milk. Mix well and simmer for 10 minutes.
8. Garnish with fresh cilantro and serve hot with rice or roti.