This recipe is extremely forgiving and truly the most work is preparing the vegetables and about 20 minutes of stirring time
You can vary the spices to your own like and add whatever is growing in your garden as long as the vegetables aren't watery this is also good with roasted potatoes if paneer isn't readily available
I like to get all the spices measured out on a dinner plate before I start cooking because it is so much easier than running back and forth
Tonight when I was making the cashew paste I got some of it in my right eye don't do that
A friend reading here once told me that wala means prepared with butter and that bit of information has stayed with me for years
I forgot how delicious this was
I went back for seconds tonight
Kashmir Wala
INGREDIENTS
Vegetables
and stuff
¾ cup or so of steamed cauliflower chopped into medium florets
1 small package of paneer cut into cubes
2 medium carrots or so chopped or cut into batons
⅓ cup peas or so
1 handful of sultanas
½ cup chunks of pineapple
Ground paste
1.25 cup chopped tomatoes drained of their juice
2 tbsp raw cashews (20 to 22 cashews or so)
½ inch ginger grated more if you love ginger like I do
3 to 4 cloves of garlic chopped
Gravy
2 tbsp butter
1 small to medium bay leaf
¼ to ½ tsp garam masala powder (I used ½ tsp)
1 green chili slit (I used a jalapeño because it was in my refrigerator)
½ tsp dry fenugreek leaves
½ inch ginger julienned for garnish
⅛ tsp turmeric powder
½ tsp red chili powder
½ tsp curry powder
2 to 3 tbsp cream
1.25 to 1.5 cups water (I used 1.5 but I put in a lot
more vegetables because I had them)
2 tbs sugar or more to taste
salt to taste
a few coriander leaves for garnish (optional)
If you want to leave out the sugar and cream you can substitute coconut milk but it is best with the cream and it's a very small amount per serving considering how much this makes
Putting
it all together
Chop the steamed veggies into
cubes or batons
Heat ⅓ cup water and soak the
20 to 22 cashews in hot water for 30 minutes
after 30 minutes drain the
cashews (you can leave them longer won’t hurt a thing)
In a grinder or blender jar
add the chopped tomatoes (one small can) add the soaked cashews grated ginger
and garlic (½ inch ginger and 2 cloves of garlic chopped add more to taste)
Without adding any water make
a smooth paste in the grinder or blender (I used an immersion blender it took forever
the first time but the second time I put the tomatoes in first then the cashews
on top and it was easypeasy) there should be no small pieces of cashews in the
paste it should be perfectly smooth and kind of an orange color
Heat 2 tbsp butter in a pan
Add a bay leaf and sauté for
a few seconds
Add the ground tomato cashew
paste
Sauté the paste on a low
flame stir until you see fat leaving the sides and on the surface this will
take about 9 to 10 minutes but if your knee hurts this will take forever
Add the turmeric and chili
powder then sauté for one minute
Add 1.25 to 1.5 cups water
and stir it very well
Add 1 slit green chili the
green chilies give a bit of heat to the gravy if you don't have a chili a few red pepper flakes will do the trick
Bring the gravy to simmer on
a low to medium flame for 6 to 8 minutes you should see some fat floating
on top the gravy will also thicken honest it will eventually
Add the steamed vegetables
and stir gently (I like paneer instead of potatoes)
Add 1+ tbsps. of sugar
depending on your taste
Add the garam masala and turmeric
Add 3+ tbsps cream
and stir so the cream mixes completely with the gravy
Move the pan off the burner
Sprinkle in 2 tsp garam
masala powder (next time I’ll use 3 tsps it’s delicious) stir again and the
wala is ready to be served
Garnish with some chopped coriander leaves