Begin by making kadai masala. To know the spices, swipe up!
Roast the spices till fragrant. Do not brown them.
Cool the ingredients to room temperature, add to a dry, spice or mixer grinder.
Grind the ingredients to a fine powder. To know more, swipe up!
Puree tomatoes in the same grinder. No need to blanch tomatoes before pureeing.
Heat oil in a pan. Add sliced onions and sliced bell pepper.
Stir and sauté on low to medium heat.
Sauté on low to medium heat till bell peppers are half-cooked, but still have a bite.
Remove the sautéed vegetables from the pan, keep aside. Chop potatoes and carrots into batons or thick sticks.
Heat oil in the same pan. Add ginger-garlic paste and stir till the raw aroma goes away.
Add finely chopped onions.
Stir and sauté onions on medium-low to medium heat.
Sauté onions till they turn light golden.
Pour the prepared tomato puree in the pan.
Add turmeric powder and red chili powder.
Mix very well.
Sauté the masala, stirring often, till it thickens and oil leaves the sides of the pan.
Add potato and carrot batons and green peas.
Stir and sauté the vegetables with the masala for one minute.
Season with salt and stir.
Cover and cook the gravy on medium heat to simmer.
The vegetables should cook well, yet hold their shape. Don't cook them too soft.
Reserve some ground kadai masala for garnishing and add the remaining to the gravy. Mix well.
Add the sautéed onions and bell peppers.
Stir once again, very well.
Simmer for 5 to 6 minutes. If the gravy looks dry or thick, add some water.
Add light or low-fat cream.
Stir the cream in the gravy and switch off heat. Adjust salt, if needed.
Lastly, add chopped coriander leaves and stir.