Serves: 6

2 potatoes diced
½ cup peas
1 carrot diced
½ beetroot diced
1 cup cauliflower florets
1 big onion chopped
½ tbsp ginger paste
½ tbsp garlic paste
2 tomatoes pureed
1 cinnamon
1 cardamom
¼ tsp lemon juice
1 tbsp oil
1 tsp red chilli powder
¼ cup yoghurt
3 tbsp coconut paste
1 tbsp poppy seeds ground to a paste (optional)
Coriander and mint leaves
½ tsp salt (adjust to taste)


In a pressure cooker, heat oil, then add cardamom, cinnamon, onions and sauté till the onions turn slightly golden. Then add garlic paste, ginger paste, chilli powder, tomatoes and salt. Mix well and cook for a minute. Then add yoghurt, and the cleaned and cut vegetables,mix well and cook for some time. Finally add coconut paste dissolved in 2 cups of water along with coriander and mint leaves. Close the lid and cook for 10 minutes. Then transfer to a pan, add lime juice and water if necessary and bring to a boil. Reduce the heat and cook for 5 minutes. When the gravy acquires the desired consistency, switch off the gas. Serve hot with chapathi, roti or paratha.

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