Malabar Cashew Coconut Stew – Malabar Cashew Coconut Stew

Time: 25 to 30 minutes
Increase: 1

Material:
1 cup thick coconut milk
1 small carrot, medium pieces
3-4 peas, medium pieces
1 small potato, peeled and cut into medium pieces
70 grams paneer, medium pieces
50 grams red pumpkin, cut into small pieces
:::::Malabar Masala::::
1 teaspoon chili powder
1 teaspoon cloves
semicircular
4-5 cardamoms
3 teaspoons dill
2 pinches nutmeg powder
2 pinches nutmeg powder
1 cinnamon stick
::::Other Ingredients::::
1 tablespoon butter
1 teaspoon ginger-garlic paste
2 to 3 tablespoons onion, finely chopped
1 tablespoon cashew paste
salt to taste
Roasted cashews for garnish

Action:
1) Lightly fry all the masala ingredients. When it cools down, grind it and make a fine powder.
2) Heat butter in a pan. – Add ginger-garlic paste and onion in it. Fry for a minute. Then add potatoes, carrots, peas and fry.
3) Add coconut milk and some water. – Add cashew paste and stir.
4) Add pumpkin, cheese and 1 tsp masala. Let it cook on low flame for 5 to 8 minutes. When the vegetables are cooked, add salt and turn off the flame.
5) The stew should swell in a plate. Garnish with fried cashews. Serve with toasted brown bread and rice.