Someshwar Valley Mixed Vegetable Curry

Ingredients

Main Vegetables

• 300 grams fresh fenugreek leaves (methi)
• 200 grams potatoes (aloo)
• Cauliflower as required
• Carrots as required
• Green beans as required
• Paneer cubes
• Makhana (fox nuts)

Gravy Base & Finishing

• Cashews (kaju)
• Almonds (badam)
• Cooking oil as needed
• Butter as needed
• Amul fresh cream
• Fresh coriander leaves for garnish

Spices & Aromatics

• 1 teaspoon turmeric powder (divided)
• A pinch of cumin seeds
• 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Ginger and garlic paste or finely chopped
• Whole or crushed red chili
• Salt to taste

Instructions

Step 1: Prepare the Gravy Base

• Blend Nuts: Blend cashews and almonds together with a little water to create a smooth and creamy gravy base.

Step 2: Blanch the Vegetables

• Boil Water: Bring water to a boil and add turmeric powder.
• Cook Potatoes: Add potatoes first and cook until 80% done.
• Blanch Remaining Vegetables: Add carrots, beans, and cauliflower sequentially until tender.

Step 3: Prepare the Fenugreek

• Blanch Methi: Blanch fresh methi leaves separately in hot water to reduce bitterness.
• Drain Properly: Rinse with cold water and squeeze out all excess moisture.

Step 4: Sauté Paneer & Makhana

• Heat Butter: Melt butter in a pan over medium flame.
• Roast Ingredients: Sauté paneer cubes and makhana until lightly golden and crisp.

Step 5: Cook the Masala

• Prepare Tempering: Heat oil and add cumin seeds, ginger, garlic, and red chilies.
• Add Spice Powders: Add turmeric powder, Kashmiri chili powder, garam masala, coriander powder, and cumin powder.
• Cook Well: Roast the masala until aromatic and flavorful.

Step 6: Prepare the Curry

• Add Gravy Base: Pour the cashew-almond paste into the pan and add salt to taste.
• Cook Until Thick: Simmer until the gravy thickens and oil starts separating.
• Add Vegetables: Mix in potatoes, carrots, beans, cauliflower, and prepared methi leaves.
• Combine Properly: Stir gently until all vegetables are coated with the creamy gravy.

Step 7: Final Touch & Garnish

• Add Paneer & Makhana: Fold in the sautéed paneer and crispy makhana.
• Finish with Cream: Stir in butter and fresh cream for a silky rich texture.
• Garnish & Serve: Sprinkle fresh coriander leaves and serve hot with roti or naan.