Kashi Delights: Veg Kheema

No. of servings: 6-8
Preparation Time: 20 mins	Cook Time: 40 mins

This delicious entree is worth every minute spent in making it. Be sure to make a large batch! Excellent with hot rotis or puris.

Soak the cashews in hot water
Steam the minced carrots, potatoes and peas with a couple tsps of water ('Steam' mode for 4 mins. in IP)
Powder the black peppers, cinnamon, cloves and kapok buds together
In a large vessel, heat sufficient oil ('Saute' mode in IP)
Add badi elaichi pods and the spices powder
Quickly add ginger-garlic (minced or paste)
Add onions and saute for a minute
Add the tomatoes, cover the lid and cook till oil separates
Grind the soaked cashew along with the water
Pour it into the cooked tomatoes and stir
Cover the lid and let it cook, stirring frequently to avoid burning at the bottom
When oil separates, add daana-jeera powder and garam masala
Cook for a couple more minutes
Add red chili powder and salt
To this, add the raw minced cauliflower and bell peppers. Cook well
Add the steamed carrots, potatoes and peas and cook
Add half a tsp more of garam masala and crumbled paneer/tofu
Heat well, turn off and add lemon juice
Top it with a blob of butter and serve hot with roti or puri

Soaking the cashews helps quickly grind them into a smoother, milkier paste
Pulsing the veggies in a food processor is the easiest way to mince them without losing texture
Mincing the potatoes along with the peel will add to the texture, as well as reduces the gassy effect of the potatoes
Gobi (Cauliflower) and Bell peppers cook in the gravy itself pretty quickly. No need to cook them separately
Adding a little garam masala again (before adding paneer) will awaken the flavors more
Don't cook too much after adding the paneer or it will become rubbery

Kashi Delights