This is an easy and exotic Indian dish. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Ingredients

  • 1 ½ tablespoons vegetable oil
  • 1 small onion, diced
  • 1 teaspoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded and sliced
  • 3 tablespoons ground unsalted cashews
  • 1 (4 ounce) can tomato sauce
  • 2 teaspoons salt
  • 1 ½ tablespoons curry powder
  • 1 cup frozen green peas
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 1 cup heavy cream
  • 1 bunch fresh cilantro for garnish

Instructions Checklist

  • Step 1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
  • Step 2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to
  • low, cover, and simmer 10 minutes. Garnish with cilantro, cashewnuts to serve.
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