Mixed Vegetable Sabzi

Preparation Time: 25 minutes.
Cooking Time: 31 minutes.
Serves 3. 

Ingredients :

½ cup cauliflower florets 
½ cup diagonally cut French beans 
½ cup carrot cubes 
½ cup capsicum cubes 
½ cup potato cubes 
¼ cup oil 
1 small stick cinnamon (dalchini)
1 cardamom (elaichi)
2 cloves (laung /lavang)
¼ tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
Salt to taste 

For the gravy mixture

2½ cups tomato cubes 
1 cup onion cubes 
2 tbsp cashewnuts (kaju)
5 garlic (lehsun) cloves 
2 tsp roughly chopped ginger (adrak)
3 whole dry Kashmiri red chillies,broken into pieces 

For serving
Roti / Paratha

For the gravy mixture

1. Combine the tomatoes, onion, cashewnuts, garlic, ginger, Kashmiri red chillies and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Keep aside to cool completely. 
2. Once cooled, blend in a mixer to a smooth mixture. Keep aside. 

Instruction :

1. Heat the oil in a deep non-stick pan, add the cauliflower, French beans, carrot, capsicum and potatoes and sauté on a high flame for 3 to 4 minutes or till the vegetables turn light brown in colour.
2. Switch off the flame, drain the vegetables in a bowl and keep aside. 
3. Reheat the left over oil in the same deep non-stick pan, add the cinnamon, cardamom, cloves and the gravy mixture, mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously. 
4. Add the turmeric powder, chilli powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 
5. Add the sautéed vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
    Serve hot with roti or paratha.