Mixed vegetable curry

Ingredients

• Cauliflower - 1/2 floret
• Carrot - 3 no
• Potatoes - 2 no
• Peas - 1 cup
• Onion - 2 no
• Tomato - 1 1/2 no
• Chilly Powder - 1 tablespoon
• Turmeric Powder - 1/2 tablespoon
• Coriander Powder - 1/2 tablespoon
• Garam Masala - 1/4 tablespoon
• Ginger Garlic Paste - 1/2 tablespoon
• Tomato Sauce - 1 tablespoon
• Coconut Milk - 2 tablespoons
• Curry Leaves
• Coriander Leaves
• Cardamom - 2 no
• Cumin seeds - 3/4 tablespoons
• Salt for taste
• Oil - 3 tablespoons

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Preparation

• Chop the vegetables into small pieces and microwave with little water and salt for about 4 minutes.
• Chop 1 onion, tomatoes into small pieces, fry in 1/2 teaspoon oil and grind them to a fine paste.
• Heat remaining oil, add cardamom and cumin seeds in a medium flame.
• Add The remaining chopped onion, curry leaves and sauté until onion is translucent to.
  
• Add ginger garlic paste, paste tomato onion and ground and go low flame powder.
• Add cold, coriander powder, garam masala, turmeric powder, salt and mix well.
• Add cooked vegetables, tomato sauce, and mix well and cook in the closed state with little water.
• Once the vegetables are cooked add the coconut milk and cook 5 minutes.
  
• Garnish with additional chopped fresh coriander leaves.
• Saute for a few minutes at the open state.

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