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By :Subhadra Burugula |
Course | Side Dish |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 15-30 min |
Diet | Gluten Free, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 8 minutes |
Cook Time | 17 minutes |
Servings |
4 servings
|
Ingredients
For sauce/gravy
Spices
|
If using heavy cream instead of cashews, add heavy cream at the end once the curry is done.
After the curry is done, if your sauce is too thick add some water and do saute mode for couple of minutes. If you sauce is too think then do saute mode till desired consistency is reached.
In the same sauce, any other vegetables, paneer or meat can be cooked. (adjust the cooking times as needed).
Vegans can skip ghee/butter and use vegan butter or olive oil.
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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This recipe is not vegan. Butter or ghi is not from a plant. Please correct this or mention alternative.
Delicious and easy ! Thank you !
Ghee is NOT VEGAN. please remove from your Vegan recipes. Thanks.