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Mixed Vegetables in Red Gravy

Photo by Vanita Tipnis


  • 300 g cauliflower florets
  • 1 potato, cut into medium-sized cubes
  • ½ cup green peas
  • 1 carrot, chopped into medium-sized pieces
  • 200 g French beans, cut into 3-4 pieces each

For the Gravy

  • 3 tomatoes
  • 1 cup cashew nuts, ground
  • 1 tsp cumin seeds
  • 30 g ginger, grated
  • 1 green chilli, slit
  • 1 tsp red chilli powder
  • ¼ tsp turmeric (haldi)
  • 1 tsp garam masala
  • 1 tsp coriander-cumin (dhania-jeera) powder
  • 1 tsp unrefined salt


Steam all the chopped vegetables. Puree the tomatoes and blend with ground cashew nuts in a blender. Take a pan and dry sauté the cumin seeds, grated ginger and green chilli. Add the tomato puree and after 5 minutes, add the chilli powder, turmeric powder, garam masala, coriander-cumin powder and salt and mix well. Stir until the gravy is ready. Add all the vegetables and cook for 5 minutes more.

Serves 4-5


This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.


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