28Ingredients
50Minutes
Calories

Ingredients

US|METRIC
  • 6 tablespoons grated coconut (fresh, or unsweetened desiccated coconut)
  • 6 whole cashews (Or ¾ to 1 tablespoon chopped cashews, kaju)
  • 1/2 tablespoon chana dal (roasted, daria dal or roasted bengal gram)
  • 1/2 tablespoon coriander seeds (sabut dhania)
  • 4 garlic (medium sized, chopped, lahsun)
  • 3/4 inch ginger (chopped, adrak)
  • 3 chilies (dry red kashmiri, or byadgi chilies - broken and deseeded if your prefer. substitute with 1 to 2 green chilies or 1 to 2 dry red chilies of any other variety depending on the hotness and pungency of the chilies.)
  • 1 teaspoon fennel seeds (saunf)
  • 1 inch cinnamon stick (dal chini)
  • 2 cloves (lavang)
  • 1 green cardamom (hari elaichi)
  • 1 teaspoon poppy seeds (khus khus - if not available then skip)
  • 1 piece stone flower (dagad phool or kalpasi or patthar ke phool - skip if not available. stone flower is strongly aromatic and flavored. so use a very tiny piece.)
  • 1/2 cup water (for grinding)
  • 1 large carrot (medium to, Or 80 to 90 grams carrots, gajar)
  • 1/2 cup french beans (chopped, Or 50 to 60 grams french beans)
  • 1/2 cup peas (fresh or frozen, matar)
  • 1 large potato (medium to, Or 80 to 100 grams potatoes)
  • 5 white button mushrooms
  • 1 onion (medium sized)
  • 10 curry leaves (Or 1 small to medium tej patta, indian bay leaf)
  • 1 tomato (medium sized)
  • 1/4 teaspoon turmeric powder (haldi)
  • 2 tablespoons curd (fresh full fat, dahi or yogurt - avoid using low fat or sour yogurt as the yogurt curdles when cooking)
  • 1 1/2 cups water
  • 3 tablespoons oil
  • salt (as required)
  • 3 coriander leaves (chopped, for garnish)
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