1. Fry the sliced onion until dark brown and then grind it to obtain a paste. Keep aside. 2. Heat oil in a pot. 3. Toss in the mushrooms and saute for 5 minutes. 4. Fold in the spring onions and stir-fry for 5 minutes. 5. Add the mixed vegetables and saute for 5 minutes. 6. In another pan, heat 1 tablespoons olive oil. 7. Add the ginger-garlic paste and stir-fry for 4 minutes. 8. Fold in salt, turmeric powder, corriander powder and the ground almond paste. 9. Stir-fry for 5-6 minutes. 10. Add tomato puree and cook for a few minutes. 11. Fold in the sauted vegetables. 12. When well blended, add the cornflour mixture and saffron soaked in warm water. 13. Mix well and cook until the gravy thickens. 14. Serve hot garnished with fresh corriander leaves. 15. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
