Veggies in Onion and Cashew Gravy

This is my tiny fussy eater’s the most favourite recipe. So much that I make at least once a week. This goes well with roti, naan, rice or just as it is. Today she had it with quinoa because it’s her “I don’t like rice” week.


  1. 1.5 cups chopped onion
  2. 1.5 cups mix veggies. I used carrot, beans, cauliflower, mushroom, peas, green bell pepper and cabbage. You can add or reduce any vegetable of your choice.
  3. 1/4 cup cashew nuts
  4. 1 cup milk plus more if needed
  5. 1 tbsp pound ginger
  6. 1 tbsp pound garlic
  7. 1 tsp turmeric
  8. Oil to cook
  9. Salt to taste
  10. 2 bay leaves
  11. 2 pods cardamom
  12. 2-3 cloves
  13. A small piece of cinnamon
  14. 1 tsp fennel
  15. Fresh cream to garnish, optional


  1. Heat oil in a pan. Fry onion, garlic, ginger, cashews, bay leaves, cardamom, cloves, cinnamon and fennel with some salt and turmeric.
  2. Once cooked, grind it to a smooth paste using milk.
  3. Steam the veggies in microwave or in a pan. Drain and keep aside.
  4. Cook the paste in a pan for 5 minutes. Add the veggies. Cook for 5-10 minutes. The gravy has to come to a boil. Add milk to loosen the gravy to your desired consistency. You can avoid milk and use water instead, but milk gives a more richer gravy and slightly better taste. You can also use unsweetened almond milk/coconut milk.
  5. Remove from heat and add fresh cream.
  6. Serve with rice/naan/quinoa/roti.

Curries Lunch and Dinner

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