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

Veena

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