Preparation time: 10mins Cooking time: 20-30mins 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
2 cups (250ml+250ml) frozen mixed vegetable
1 medium cauliflower (300g) broken up into big florets
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 or remove the pot from the heat, so that you don’t burn the masala).
Turn up the heat.
Toss in the mixed vegetables. You may add a small splash of water to help it along – cook for about 5 minutes.
Add the tomatoes – give it a good stir. Cover with a lid and cook on medium heat.
Throw in the cauliflower
Continue to add a splash of water when necessary. Cover with a lid and cook for about 5-8 mins
Add 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.

For oil version: add a glug of oil – heat and follow recipe from the top omitting the intiatial water braising.