Subzi Badam Rogan Josh (Vegetables Cooked in Almond Paste)

This is from the FOOD column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups fresh mushrooms, sliced
• 1 1⁄2 cups  mixed vegetables, boiled
• 3  spring onions, chopped
• 1  tablespoon cornflour (mixed into a paste with 3 tbsps. water)
• 1  onion, sliced
• 1  teaspoon  ginger-garlic paste
• 3⁄4 cup tomato puree
• 1⁄2 teaspoon turmeric powder
• 1  teaspoon coriander powder
•  salt
• 6 -7  saffron strands, soaked in 1 tbsp. warm water
• 2  tablespoons olive oil, divided

• Dry roast and grind to a paste

• 1⁄2 cup  almonds, soaked in water and de-skinned
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon clove
• 1⁄4 teaspoon black peppercorns

Directions

1. Fry the sliced onion until dark brown and then grind it to obtain a paste. Keep aside.
2. Heat oil in a pot.
3. Toss in the mushrooms and saute for 5 minutes.
4. Fold in the spring onions and stir-fry for 5 minutes.
5. Add the mixed vegetables and saute for 5 minutes.
6. In another pan, heat 1 tablespoons olive oil.
7. Add the ginger-garlic paste and stir-fry for 4 minutes.
8. Fold in salt, turmeric powder, corriander powder and the ground almond paste.
9. Stir-fry for 5-6 minutes.
10. Add tomato puree and cook for a few minutes.
11. Fold in the sauted vegetables.
12. When well blended, add the cornflour mixture and saffron soaked in warm water.
13. Mix well and cook until the gravy thickens.
14. Serve hot garnished with fresh corriander leaves.
15. Enjoy!