Mixed Vegetables in Indian Style Poppy Seed Gravy

Each time I relish a white gravy dish at a party, I secretly aim to prepare it back home. But the good old onion tomato gravy is a comfort zone for us Indian women! Quick, easy, tried, tested and loved by everyone, how can things go wrong with the tomato gravy?

But then, I HAD to come out of my comfort zone. So this Sunday afternoon, the Rajma, Chhole and Shahi paneer were ditched for vegetables in poppy seed (khus khus) gravy. It wasn't tough at all, rather easier and richer than the tomato gravy. As for my family, well...their happy faces said it all!

So, here's the recipe. Do try it out. Also, you may wanna google the health benefits of poppy seeds for some motivation!

Ingredients (Serves 4)

Cauliflower - 1/2, cut into mouthful size florets

Potatoes - 2 medium, diced

Green Peas - 1 cup (I use a small katori)

Capsicum - 1 large, diced

Carrot - 2 medium, diced

Poppy seeds/khus khus - 3tsp

Cashews - a handful, chopped (You can increase the quantity as per preference)

Nutmeg/dalchini powder - 1tsp

Onion - 1 large

Green chilies - 2

Ginger - 1 small piece

Desi Ghee - 2tbsp

Cumin seeds/Jeera - 1tsp

Asafoetida/Hing - 1/2 tsp

Clove/Laung - 3-4 no.

Black pepper powder - 1tsp

Green cardamom powder - 1tsp

Full cream milk - 250ml, boiled

Salt - to taste

Method

The Poppy Seed Paste

Soak poppy seeds and cashews in 1 cup warm milk for about half an hour. Then grind the mixture into a fine paste. Add the nutmeg powder. Keep aside.

The Vegetables

Heat ghee in a kadai. Roast the potatoes. 

Once the potatoes turn golden brown and soften a bit, add the remaining vegetables (cauliflower, capsicum, peas and carrots). 

Add some salt as it will help soften the veggies. Add cardamom powder. Saute well. Cover and cook for 4-5 minutes our till the veggies soften a bit. Take care not to overcook the vegetables else they will break and get mashed once they go inside the gravy. Keep the vegetables aside. 

Onion Paste 

Blend the onion, ginger and green chilies into a fine paste. Keep aside

The Gravy

Heat ghee in the kadai. Add asafoetida, cloves and cumin seeds. (You can see a pea here since I used the same kadai in which i sauted the vegetables).

Once the seeds splutter, add the onion paste and saute on medium flame for about 2-3 minutes.

Add the sauted vegetables. Mix well.

Add the khus khus cashew paste and mix well on low flame (since poppy seed paste tend to thicken the gravy in no time!)

Add salt and black pepper powder. Cook for 2 minutes on low flame. 

Mixed vegetables in poppy seed gravy is ready!