While the rice are cooking prepare the vegetables. Thinly slice the onions. Boil the peas (I have used frozen ones). Chop the potatoes, bell peppers, cauliflower, carrots and beans into medium sized pieces. Make a paste of ginger, garlic and green chillies.
1 Large Onion, 1 Large Potato, 1 Cup Cauliflower Florets, 1 Green Capsicum (Bell Pepper / Shimla Mirch), 1 Large Carrot (Gajar), 1/4 Cup Green Beans, 1/2 Cup Green Peas (Matar), 2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies
Heat ghee / oil in a pan or a pressure cooker. Add shah jeera, bay leaf, green cardamom, black cardamom, cloves and cinnamon.
1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera), 1 Bay Leaf (Tej Patta), 2-3 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 4 Laung (Cloves), 1 Inch Dalchini (Cinnamon Stick)
Then add the thinly sliced onions to the cooker and fry for a couple of minutes.
1 Large Onion
Fry till the onions are golden brown and crispy.
2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies
Add the ginger, garlic & green chilli paste to the cooker.
Then add red chilli powder, turmeric powder, coriander powder and salt and cook till the spices are roasted.
1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 2 Teaspoons Salt, or to taste
Now add all the chopped vegetables and cook them for 2-3 minutes.
Add 1 cup of beaten curd to the vegetables along with 1 cup of water. Cover the pan and cook the vegetables for around 5 minutes.
1/4 Cup Plain Curd (Yogurt)
When the vegetables are cooked add cashews or any dry fruits of your choice to the gravy. Mix well and set the cooked vegetables aside.
10-12 Cashew Nuts (Kaju)