Preparation time:  10mins    Cooking  time: 30mins       Serves:  4

  • 1/4 tsp black mustard seeds
  • 2 cloves
  • 2 small pieces cinnamon sticks
  • 1/4 tsp cumin seeds 
  • 1 cardamom pods 
  • Pinch of fenugreek seeds 
  • 2 sprig curry leaves  
  • 1 small onion  finely chopped 
  • 2-3 green chillies (remove stems and leave whole)
  • 2 bay leaves
  • 1 tbsp garlic & ginger paste
  • 7.5ml – 1 (7.5ml-15ml) tbsp mild/hot chilli powder or paprika powder (adjust quantity to heat tolerance)
  • 1 tsp (5ml) coriander powder 
  • 1 tsp (5ml) cumin powder 
  • 1/2 tsp (2.5ml) garam masala 
  • 1 tsp (5ml) turmeric powder 
  • 250g portabella mushrooms cleaned and quartered 
  • 1 small cauliflower (300g)  broken up into florets 
  • 300g courgettes washed and sliced into 2.5 cm disks 
  • ¾ cup (180ml) canned chopped tomatoes 
  • 1 tbsp (15ml) kasuri methi (dried fenugreek leaves)
  • 1/4 (60ml) cashews microwaved  (keep aside)  
  • Salt to season 
  • Fresh coriander to garnish 

Let’s get cooking:-)

Microwave nuts in a quarter cup water for 2 minutes  – allow to cool then blitz in a blender with a quarter cup water until smooth – keep aside.  

Heat your pot over medium to hot heat.  Once your pot is nice and hot, toss in the black mustard seeds as soon as the seeds start to pop, turn down the heat, then add the  cumin seed, cardamom pod, fenugreek seeds and curry leaves.  

Add a ¼ cup water – give the pot a swirl    

Then toss in the onions, bay leaves and garlic & ginger paste. Give it a quick stir. Turn up the heat.  

Let the onion braise in the water. As the water dries out –   Keep adding a splash of water until the onions are soft and golden brown. 

Turn down the heat.  Make sure there is no water in the pot.  Toss in the chilli powder, coriander powder, cumin powder, garam masala and turmeric powder.  Stir for 30 seconds without water (ensure that the heat is on the lowest, so that you don’t burn the masala).  

Toss in the mushroom and salt.  Cover and cook unit the water releases.  You may add a small splash of water to help it along – cook for about 5 minutes.

Add the balance of the vegetables, turn up the heat –  give it a good stir then add a splash of water and another stir.  Cover and cook for 3-5 minutes  (add more water if necessary, ensuring that it does not burn).  

Add the tomatoes – give it a good stir. Cover with a lid and cook on medium heat.  

Continue to add a splash of water when necessary.   Cook for about 5-8 mins  

Throw in the kasuri methi.

Pour in the cashew cream, stir and cook for a further 5 minutes (you may add a splash of water for more gravy)  

Turn off heat – garnish with fresh coriander. 

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