For chapatis / rotis my all time favorite would be the simple onion-tomato curry mashed to a liquid consistency. I don’t care much about paneer, but I do make it because everybody else loves it. Making chapati is a process for me and I make an elaborate side dish only if I have the whole evening although my friend Shy makes rotis pretty much every day and I tell her that she can make it even in her sleep . This dish did not take up much time and uses day to day ingredients for the most part. Another way to use up those veggies lying in the fridge. Off to the tasty recipe.

Ingredients
3 medium tomatoes
6 cashews soaked in water for an hour
1/2 tbsp butter
1/2 tbsp oil
1/2 tsp cumin seeds
2 cloves
1 tsp ginger paste
1 tsp garlic paste
1 medium onion
1/2 tsp chilly powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala
Turmeric
1 tsp kasturi methi
3 tsp yogurt
Salt
Vegetables (I used 1 carrot, 1 small potato, few cauliflower florets, 1/2 cup peas, 1/2 cup beans)

Method
Soak cashews in water for an hour.

Grind with tomatoes to a paste.

Keep aside.

Heat oil and butter and season with cumin seeds and cloves.

Add ginger paste and garlic paste and saute for a couple of minutes.

Add the chopped onions.

Saute until onions are done.

Add the cashew-tomato paste.

Add the spice powders. (Chilly powder, coriander powder, cumin powder, garam masala and turmeric)

Mix well and add yogurt and kasturi methi.

Mix well. Saute for 3 – 4 minutes.

Add the vegetables.

Add about a cup of water.

The subzi is done when the vegetables are cooked. It took around 15 minutes for me.

Tasty and filling subzi makhani ready. We had it with parathas and blueberry shrikhand.

Enjoy!