This vegetable medley curry is distinctive in its flavors. Cashews, roasted poppy seeds and coconut add to the taste and aroma.
Restaurants add cream, but that is only to please the Western palate. Cream is not a part of the authentic Indian cuisine.
A rich, mixed vegetable curry with cashews, poppy seeds and coconut
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Makes 6 to 8 servings
1/2 cup of carrots, chopped into bite-size pieces
1/2 cup of turnips, chopped
1/2 cup of potatoes, chopped
1/2 cup of Lima beans, fresh or frozen
1/2 cup of peas, fresh or frozen
1 cup of cauliflower, cut into small florets
10-14 raisins (optional)
1 1/2 cups water to cook the vegetables in
For the curry
10 to 12 cashews
1 tablespoons roasted poppy seeds (instructions below)
2 tablespoons fresh coconut or coconut powder
3/4 cup or more water
1/2 cup of canola oil
1 1/2 medium onions, finely blended
1 1/2 teaspoons ginger, finely grated
1 1/2 teaspoons garlic, finely grated
3/4 teaspoon turmeric
1/4 teaspoon garam masala
1 teaspoon kasoori methi
Cayenne pepper to taste
Salt to taste
3/4 cup of tomato sauce
Soak cashews, roasted poppy seeds and coconut in 3/4 cup of water for about 20 to 25 minutes. Grind the mixture to a fine paste and set aside.
Heat oil on medium heat in a pan. Once oil is hot, saute onion to a light brown. Add ginger, garlic, turmeric, garam masala and kasoori methi. Mix well and add carrots, turnips, potatoes, salt and cayenne pepper. Ad 1 1/2 cups of water and cook until vegetables are almost done — about 12 to 14 minutes.
Add the lima beans, cauliflower, peas and raisins. Cook another five minutes and then add the cashew paste and tomato sauce. Mix well, cover and simmer for about five minutes.
Serve hot with rice or flatbread.
To roast poppy seeds: Dry-roast poppy seeds in a small pan until they are a light brown and emitting a fragrance — about 2 to 3 minutes.
Jyoti Mukharji teaches Indian cooking classes in her Prairie Village home. In the past five years, more than 1,900 aspiring Indian chefs have come through her kitchen.