Veg Badam gravy

Veg Badam gravy

We all know use of cashew nuts (kaju) in Chomasa is restricted. So I tried an alternative by using kaji badam. (Fresh opened badam).
I always used to think how would a badam gravy taste like, very creamy and sweet, but trust me it is delicious than the normal gravy that we usually make.
A must try for all the Jains. It's delicious easy and fast.

Ingrdients- for 2

Soaked badam - 10
Medium ripe tomatoes - 2
Jeera - 1/2 tsp
Whole Kashmiri red chilli - 2
Turmeric powder - 1/4 tsp
Dhaniya powder - 1/2 tsp
Ghee for frying
2 strands of kesar
1 cup Milk
1 tsp garam masala

Vegetables - any of your choice
I used capsicum and peas. You can also add paneer cubes.

Soak badam in hot water for 10-15 mins. Remove the skin and dip it in milk and add kesar. Blend the ingredients to paste.
Chop tomatoes and red chillies, blend them to paste.
In a pan heat oil. Fry the badam paste for 2-3 mins and then add tomato purée. Mix well. Let it boil for around 10-12 mins. Keep stirring occasionally, add garam masala and rest dry ingredients.

Stir fry any vegetable of your choice and add in the gravy.

Garnish with coriander leaves