How To Make Sabzi Xacuti

1. Use a large saucepan pan and heat 1 tsp coconut oil over a medium heat, now add the dry red chillies, coriander and cumin seeds, cardmoms, cloves. cinnamon, black peppercorns, sauté until the spices have darkened and the pan is smelling fragrant. Now add the onion and cook until the onion has turned brown at the edges. This process will take around 8-10 minutes in total
   
2. Now add the cashew nuts, ginger and garlic paste and sauté for another 3-4 minutes.
3. Allow everything to cool and then pop the ingredients into a blender. Add the turmeric, vinegar, and 125ml of water, and blend into a smooth paste.
4. Heat the remaining 1 tsp oil in the same saucepan. Add the blended paste and mix well. Cover and cook over medium heat for 20 minutes, add a little water if it starts to stick to the pan.
5. Once the mix has started to yield some spice oil patches around the edges add the mushrooms, potatoes and red pepper. Season with salt and sugar, and cover again and cook for another 15 minutes. The vegetables will release some juices, so don't add too much water at this stage.
6. Serve over flabread and garnish with chopped red onion, coriander and diced tomato.