Vegetable curry

Ingredients:

2 cups carrots, beans, capsicum
1 cup boiled potatoes
½ cup baby corn
¼ cup green peas
1 cup onions chopped
4 tomatoes
5 tsp fresh coconut paste
2 tsp cashew nut paste
2 cloves
1 stick cinnamon
1 bay leaf
1 tsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp. garam masala powder
½ tsp mustard seeds
½ tsp cumin powder
½ tsp cumin seeds
4 tbsp vegetable oil
Chopped coriander leaves and
Salt to taste

Direction:

Make a paste of the tomatoes and onions in the blender. Boil all the vegetables in a pressure cooker. Heat oil in a pan and fry mustard seeds, cumin seeds and all the spices. Once mustard seeds splatter, fry the onions till light brown. Add tomato, onion paste, Ginger garlic paste, coconut and cashew paste, and sauté until oil separates. Later, add turmeric powder, chili powder, garam masala, cumin powder and salt. Add the vegetables and cook on low flame for 10 minutes. Garnish with coriander leaves and serve hot.