Name: Vegetable Medley with a Mint-Cashew Sauce (Pudhina Kaaju Subzi)
Yield: Serves 8
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1 small red onion, cut in half lengthwise and thinly sliced; 2 tablespoons canola oil; 1 teaspoon cumin seeds; 1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 large white potato, such as russet or Yukon Gold, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 medium-size carrot, peeled, sliced in half lengthwise, and cut into 2-inch lengths; 2 large green tomatoes, cored and cut into 2-inch pieces; 8 ounces fresh spinach leaves, well rinsed; 8 ounces cauliflower, cut into 2-inch florets; ¼ cup firmly packed fresh mint leaves; ¼ cup raw cashew nuts; ¼ cup firmly packed fresh cilantro leaves and tender stems

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

We Indians like our vegetables cooked a little beyond the al dente stage. This curry from my childhood days, as it is traditionally cooked, fits that almost-mushy requirement. But having spent more than half my life in the United States, I have gotten used to crisper vegetables. So when I make this in my Western kitchen, I tend not to overcook them, and as a result they provide a balanced textural contrast to the creamy mint-cilantro sauce.