DESCRIPTION:

It is good with Chapathi/Roti  or Rice

INGREDIENTS:
4- Potatoes
1-Carrot
1-Beet root
½ cup-Soaked Green peas
2-Onions
2-Green chillies
10-15-Cashew nuts
3 tsp- Oil
To taste-Salt
A pinch-Turmeric powder
½ bunch-Coriander leaves

For Masala:

Small piece-Ginger
1 tsp-Coriander seeds
1 tsp-Poppy seeds
2 tsp-Coconut powder
3-Elachi/Cardamom
2-Cloves
Small piece-Cinnamon
1-Onion
4 pods-Garlic
2-Red dried chilli
1 glass-Yogurt

PROCEDURE:

1. Clean and boil potatoes, carrot, beet root, green peas with Water and salt.
2. After boiling strain the water and keep them aside.
3. Grind poppy seeds, coriander seeds, ginger, garlic, onion, red dried chilli, coconut powder, cardamom, cloves, and cinnamon into paste. Soak this paste in yogurt for 30 min.
4. Chop green chillies and onion into small slices and keep them aside.
5. Heat oil in a pan. Fry cashew nuts in it and add onion, green chilli slices.
6. Fry them for few min and add boiled vegetables.
7. After 5 min add Masala paste along with yogurt and boil the curry.
8. After 5-7 min add salt and turmeric powder. Leave it for few min.
9. Put off the flame and take the curry into another bowl.
10. Garnish it with coriander leaves and serve it with roti, naan and pulka.

SUGGESTIONS:

• Some green chillies/red chilli powder can be added for spice curry.
•  Make sure to boil the curry well.
•  Seasoning seeds can be added as per your requirement.