Usually, we stock up on vegetables on Saturday mornings. Somehow one Saturday we could not do it because of various reasons and so were resorting to using up what we had. On Friday before we stocked up on Saturday, I realised we had just a couple of vegetables and so decided to make a mixed vegetable gravy dish. Then came the zinger – there were no tomatoes in the house, and how do you make a gravy dish without tomatoes? Luckily, we always have yoghurt at home (we make fresh yoghurt at least every other day) and so I decided to substitute tomatoes with yoghurt. The dish did turn out good and lip-smacking!
Mixed Vegetables in Yoghurt Gravy
- 2 cups mixed vegetables (I used potatoes, peas and corn, though you can use pretty much any vegetable you like)
- 1 cup frozen paneer, revived in hot water for 30 minutes and then drained. Reserve the water and use it to thin the gravy.
- 1 cup yoghurt, thinned to around 1.5 – 2 cups
- 2 onions, chopped
- 8-10 pieces of cashew nuts
- 2 tbsps oil
- 1 tsp cumin seeds
- 8 pods of garlic
- 1 inch piece of ginger
- 3 green chillies, chopped
- 2 tsps red chilli powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin seed powder
- 1 tsp garam masala powder
- 1 tbsp kasuri methi
- Salt to taste
- Coriander leaves/Parsley to garnish
- Cut the vegetables into even pieces and keep aside.
- In a pan, heat 1 tsp of oil and when it becomes warm, add the garlic, ginger and chillies and let them stir for a few minutes.
- Now add the chopped onions and let the onions become translucent. At this point add the cashew nuts and stir for a few minutes. Remove from the flame and let it cool completely.
- When completely cooled, blend into a smooth paste. Try not use water, instead use some of the thinned yoghurt to give the moisture needed to blend. Keep aside for a while.
- In the same pan, heat the balance oil and when warm, add the cumin seeds and let them splutter. Then add the turmeric powder and give it a stir and add the chopped vegetables.
- Add the rest of the dry spices (chilli powder, cumin powder and coriander powder) plus salt and cover and cook till almost done. The vegetables should be cooked, but firm.
- At this point, add the blended spice mixture and stir well. If the gravy is still thick, add the water you used to refresh the paneer.
- Add the garam masala and let it come to a rolling boil. Reduce the flame and check for seasoning. Add what you feel is missing.
- Just before you switch off the flame, take the Kasuri methi in the palm of your hand and using the other palm, crush it a bit before adding to the gravy.
- Garnish with chopped coriander leaves/parsley and serve hot with rice or any flat bread.