Mixed vegetable cashew gravy...Restaurant style

Some time back I happened to order a no onion, no garlic side dish in a restaurant for phulkas and they served  a very  tasty  dish simply called mixed veg curry , which looked creamy and rich with no onion s and taste of garlic.

I memorised the flavours  and reproduced and I think I got the recipe right to almost 98 percent! am pretty satisfied. The only chane I made was to use a tomato, where as they served a almost pale white mixed veg curry and it wasnt kurma.


1 cup chopped knol khol ( German turnip/kohlrabis )
1/2 cup chopped capsicums

1/2 cup chopped carrots
1/4 cup chopped potatoes
2 tbsp chopped cilantro for garnish
salt to taste

Grind to a paste

1 medium size tomato
2 green chillis
1 small piece of cinnamon
2 bay leaves
1 tsp coriander seeds
1 tsp fennel seeds
10 cashewnuts
1 tsp of kitchen king masala or any sabzi masala
 2 tbsp oil


Cook all the chopped vegetables in a pan with little water . add pinch of salt.
While the vegetables are getting cooked, grind to a paste ingredients mentioned in the list.

Seperately in a small pan add some oil and sautee the ground paste to remove the raw smell.
Add the cooked vegetables when the ground paste seems to be  slightly thick, mix well, add the cilantro for garnish.
Remove from flame and serve hot with phulkas, naans or rotis.


1. onions and garlic may be added if one desires

2. a tbsp of fresh cream at the end further enhances the taste.

3. a tbsp of coconut milk instead of fresh cream also makes this dish very tasty and delightful.