Paratha with Cashew Curry

Ingredients:

For Paratha:

1. Flour - 1 kg

2. Salt - 1 tsp

3. Sugar - 1 tbsp

4. Egg - 1

5. Water to mix

For Cashew Curry:

1. Mixed Vegetables (cubes of carrots, potatoes, cauliflower) - 250 g

2. Cashew - 100 g

3. Onion (sliced) - 50 g

4. Tomato - 25 g

5. Ginger Garlic Paste - 2 tbsp

6. Cinnamon stick - 1

7. Star Annis - 4 pcs

8. Fennel - 1 tsp

9. Chilli Powder - 1 tbsp

10. Coconut Milk - 1 tbsp

11. Salt to taste

12. Coriander leaves - 3

13. Mint leaves - 3

14. Oil for sautering - few tbsp

Method of Preparation:

For Paratha:

Sieve the flour, add salt, sugar and egg and water to mix. Make dough consistency and leave it for 30 minutes.

After 30 min, make a 70 g balls and roll in big circles or how much big you can and sprinkle the oil and fold it zig-zag type and roll it like cinnamon bread and keep separately. Do it for remaining dough and when you are ready to cook, roll the dough to your palm size and cook it in the tray with oil until cooked or crispy.

For Cashew Curry:

Make cashew paste with cashew, fennel and chilli powder with water.

Heat the pan, fry cinnamon, star anise and add onion, tomato, ginger-garlic paste, once it’s golden colour add the vegetables and saute for few minutes to mix and now add cashew paste and salt per taste, and add water to boil, when the vegetables are cooked, wait until gravy gets thicker add coriander and mint leaf and off the stove, pour the coconut milk as garnish and serve with the paratha.