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Vegetables in Almond Gravy
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Ingredients
•
Cauliflower
- 1
•
Capsicums
- 3
•
Potatoes
- 3
•
Onions
- 2
•
Curd (fresh, thick)
- 1 ½ cups
•
Milk
- ½ cup
•
Salt
- as required
•
Sugar
- 1 teaspoon
Ingredients For Grinding To A Paste
•
Blanched almonds
- 10
•
Saffron
- a pinch
•
Red chillies
- 6
•
Ginger
- ½ inch piece
Method
1. Separate
Cauliflower
into small flowerets,
wash
well and
cook
in
boiling
water
for 2 minutes.
2.
Keep
aside.
Dice
Capsicums
into 1 ½ inch cubes.
3. Pressure
cook
potatoes
,
peel
outer skin and
cut
into finger like pieces.
4.
Dice
onions
,
fry
in
oil
till dark brown and then
grind
it into
paste
.
5.
Strain
curds
through fine mesh strainer (
curd
cheese) and then whip the
curds
lightly.
6.
Grind
almonds
,
saffron
,
chillies
,
ginger
into
paste
using
milk
.
7.
Heat
oil
in a
frying
pan
add
capsicums
and
fry
for few minutes.
8.
Add
cauliflower
pieces and saute till both
vegetables
becomes soft.
9.
Mix
in
potatoes
and
fry
till
vegetables
tum golden.
10.
Stir
in
onion
paste
,
salt
,
sugar
and
mix
well.
11.
Add
ground paste
and
cook
in reduced flame for few more minutes.
12.
Pour
curds
at the end and
cook
in reduced flame.
13.
Add
rest of the
milk
,
cook
for few more minutes.
Remove
from fire.
14.
Pour
on a
serving
dish, decorate with little fresh cream and coriander
leaves
on top.
Collections:
Vegetarian
Curries & Gravies
North Indian