Mixed Vegetable Curry

Ingredients

Potato - 1[cut]
Yellow Capsicum - 1 (cut to thin slices lengthwise)
Red Capsicum - 1 (cut to thin slices lengthwise)
Carrot - 1 (cut into cubes)
Green peas - 1 cup (boiled)
Cherry tomatoes - 7 (cut into two halves)
Onions - 4 medium size (sliced lengthwise)
Cloves - 5
Elaichi - 1 (cardamom pod)
Cinnamon stick - 1 inch
Ginger - 2 inch
Garlic pods - 2
Bay leaves - 3
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Butter/Heavy Cream - 1 tbsp
Water - 1 cup
Salt to taste
Oil - 2 tsps
Coriander leaves - 1 sprig (finely chopped for garnish)

Directions

1. Pressure cook vegetables in 2 cups of water till 3 whistles
.2. Heat 1 tsp of oil in a kadhai/sauce pan, add half the onions and fry till soft and light brown in color. Remove from flame, allow to cool and grind to smooth paste along with cloves, cinnamon, cardamom, ginger and garlic. Set aside.
3. Heat rest of the oil in a kadhai, add bay leaves, fry for a minute.
4. Add remaining onions and fry till soft and golden brown.

5. Add ground onion paste, chilly powder, coriander powder, cumin powder, salt to taste and fry for 2-3 mts on medium flame.
6. Add boiled vegetables, green peas, cherry tomatoes and mix well.
7. Add water and bring it to boil, reduce the flame and allow to cook till the gravy is thick.
8. Once the gravy is thick add garam masala, butter/cream and mix well.
9. garnish with coriander leaves and serve hot