Ingredients

Potato-1

green beans-1/2 cup

carrot-1

soaked green peas-1/2 cup

turmeric-1/2 tsp

water-1 cup

coconut oil-2 tbsp

cardamom-2

cloves-2

cinnamon-2

pepper-1/2 tsp

fennel-1/2 tsp

onion-1

garlic and ginger

green chilly-2

cashews-8

tomato-1

coriander powder-1/2 tsp

turmeric-1/4 tsp

coconut-1/4 cup

coriander leaves

Preparation

Take a pressure cooker, add vegetables, turmeric, salt and water, cook it for 2 whistle in medium flame. For grinding, heat il in a pan, add whole spices, after roasting it well add onion, ginger and garlic, saute it well, add cashews and tomato, mix it for a minute, then add masala powders, after a mix transfer it to a mixie jar, add coconut , then grind it into fine paste, transfer this to a pan, add more water,then add cooked vegetables, boil it until it become thick, finally add coriander leaves and turn off flame.

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Ingredients

chickpea-2 cup

onion-1 cup

ginger garlic crushed-1+1 tsp

turmeric-1/2 tsp

salt

water-6 cup

coconut oil-1 tbsp

mustard-1 tsp

curry leaves

coriander powder-2 tbsp

chilly powder-1 tbsp

garam masala-1/2 tsp

hing-1/4 tsp

Preparation

In a pressure cooker, add soaked chickpea, onion, salt, turmeric, ginger garlic and required water, then cook it for 5-7 whistle. Once the pressure is gone open the cooker. Heat a pan, add coconut oil and curry leaves, then add masala powders, heat it well , then add it to the cooker, then transfer the cooker to  stove top, then boil it until the curry become thick.

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Ingredients

curd-3-4 tbsp

garlic-3

shallots-3

ginger

green chilly-2

coconut oil-2 tbsp

curry leaves

turmeric-1/4 tsp

salt

sugar-1/4 tsp

coconut oil-2 tbsp

mustard-1/4 tsp

fenugreek-1/4 tsp

dry red chilly-2

green chilly-1

curry leaves

chilly powder-1/4 tsp

kashmiri chilly powder-1/4 tsp

fenugreek powder-1/4 tsp

Preparation

Heat a clay pot, add coconut oil into it, wait until it become hot, then add shallots, saute it for a minute, then add green chilly, ginger, garlic and curry leaves, saute it again, then  add blended curd into it, mix well, add salt then heat it, turn off the flame when heat it well. For seasoning heat coconut oil in a pan, add mustard and fenugreek, lets pop it, next add dry red chilly, green chilly, curry leaves, roast it well, then add masala powders, after mixing it well pour it to the curry.

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