Vegetable badam curry

Thinking of side dish is a big job.I don't like dry subzi's more with chapathi. If there is a dry side dish, for sure I need raitha. This way of gravy tastes best and can be taken with plain rice too.

Coconut bring a nice gravy consistency. But I  avoid adding more coconut. A nice twist with nuts to avoid coconuts, that give you a good texture and taste too. Try almonds or cashews. Both taste good. Recipe adapted from Mrs.Mallika Badrinath recipe book.

Ingredients:

• Cauliflower - 1(small)
• Bell pepper - 1
• Potato - 2 (small)
• Onion - 2 (medium)
• Yogurt (plain) - 1 cup
• Milk - 1/2 cup
• Sugar - 1/2 tsp
• Salt - as per taste

To grind:

• Almonds - 10
• Saffron - 2 threads
• Red chilly - 5
• Ginger /(grated) - 1 tsp

 Method:

Remove the cauliflower into small florets. Boil the potatoes, remove the skin and cut into finger sized shapes.Do not over boil the potatoes. Chop bell pepper into big chunks.

Fry onions in a small pan with a tsp of oil till golden and grind coarsely.

Remove the skin of  almonds by soaking it for an hour. Grind to a smooth paste by adding the other  ingredients to grind with 1/4 cup or more of milk.

In a medium pan, heat a tbsp of oil and fry bell peppers. After 2 minutes add cauliflower and potato and fry till the potatoes are golden brown. Then add the onion paste and let it boil for 3 minutes, then add the almond paste, sugar and salt and simmer for 5 minutes. Then add yogurt and the remaining milk and boil for 2 minutes and switch it off.

Garnish with cilantro and fresh cream(optional) and serve with roti's or any bread.