Coconut Milk Vegetable Curry | How to make Coconut Milk Vegetable Curry

How to make Coconut Milk Vegetable Curry

1. Curry:
2. Place the carrots and green peas in the pressure cooker with some water and take 2 whistles.
3. Heat oil in a wide pan and add the sliced onions. Fry until golden brown.
4. Grind the green chilies, garlic, and ginger together coarsely.
5. Add the spice powders - chilli, coriander, cumin, and turmeric to the fried onions. Saute for 30 seconds.
6. Now add the ground chilli paste and tomatoes to the above.
7. Fry again for a minute, the mixture will turn fragrant.
8. Add paneer, carrot, mushrooms and green peas to this, along with the thin coconut milk, vegetable stock and salt.
9. Mix until well combined.
10. Bring this to boil.
11. Add coconut cream to the curry and when it comes to boil, lower the heat and cook covered for 15 - 20 mins. The gravy will also thicken a bit.
12. On low heat, add the thick coconut milk and mix well.
13. Do not boil for too long after the thick coconut milk is added. If you feel the gravy is watery, boil the curry in an open pan before adding the thick coconut milk.
14. Taste and adjust seasonings as needed.
15. Bring it to boil and remove from flame.
16. Cashew nut fry:
17. Take cashew nuts in a bowl, add black pepper powder and salt. Mix well.
18. Heat ghee in a pan.
19. Fry cashew nuts till they turn golden brown in colour.
20. Remove from flame and let slightly cool.
21. Serving:
22. Top the curry with cashews and freshly chopped coriander leaves.
23. Serve hot!