Ingredients:
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Onions : 3 medium
Cashews (for paste) : 10
Green chilli : 1 to 2
Peas : ½ cup
Carrots : ½ cup
Cauliflower : ¼ cup
Potato : ½ cup
Beans : ½ cup
Paneer : ¾ cup
Cashew nuts chopped : 5 to 6
Almonds chopped : 5 to 6
Cream : ¼ cup
Red chili powder : ½ tsp
Pinch of turmeric
Garam masala : ¼ tsp
Cumin : ½ tsp
Coriander powder : ¾ tsp
Salt as needed
1 cup water
Pomegranate for garnish : ¼ cup
Few pineapple chunks (optional)
Raisins few (optional)
1.5 tbsp oil
Cumin: ½ tsp
Cardamoms : 2
Cloves : 2
Small cinnamon stick
1 bay leaf
Ginger garlic paste : ½ tsp
Method:
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Blanch onions and cashews. Cool them and blend to a paste.
Fry the nuts and raisins and set aside. Fry paneer for 2 mins and set aside.
Wash cauliflower in hot water and drain them.
Steam the potatoes until half done, then add the rest of the veggies and steam together until just cooked. Do not over cook them.
Fry cumin, bay leaf, cardamom and cloves in hot oil for a min.
Add ginger garlic paste and fry until the raw smell has gone.
Add the ground paste and cook until it begins to leave the pan.
Add chili powder, garam masala, cumin powder and coriander powder along with salt.
Saute until oil begins to separate from the mixture.
Pour ¾ to 1 cup water and bring to a boil.
Add all the steamed veggies and cook for 2 mins.
Add cream and stir.
Add fried paneer and nuts. Cover and cook just for a min. Off the stove. If using pineapple add them.
Garnish with coriander, pomegranate and raisins.
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