Carrot : 1/2 inch cubes 2 medium
Potatoes : 1/2 inch cubes 2 medium
Cauliflower : 8-10 florets
French Beans : 7-8 1/2 inch pieces
Green peas, shelled 1/2 cup
Capsicum : 1/2 inch cubes 2 medium
Cashewnuts : 1/2 cup
Black Peppercorn : 4
Cinnamon : 1 Pieces
Green cardamom : 2 pieces
Onion paste : 1 cup
Ginger paste : 1 tbsp.
Garlic paste : 1 tbsp.
Yogurt/curd : 1/2 cup
Green chillies : 2-3 (chopped)
Sugar : 1 tsp.
Salt to taste
Cottage cheese (paneer) : 1/2 inch cubes 100 gms
Fresh cream : 1/2 cup (optional)
Cashewnuts, raisin for gurnishing
Refine oil
Method :
1. Soaks the cashewnets in half cup of warm water for ten minutes. Drain and grind to a fine paste.
2. Boil ncarrots,cauliflower,french beans,potatoes and green peas in three cups of boiling water till done and then refresh in cold water. Drain and keep
aside.
3. Heat sufficient oil in a kadai, add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add onion paste.
4. Saute the onions for 5-8 minutes till the raw flavour goes.Add ginger-garlic paste, yogurt and stir well.Wait till the oil separates.
5. Add chopped green chillies and cashewnut paste. Cook on low heat for 5 mins.
6. Now add boiled vegetable and mix it well. cook for 2-3 mins and add salt and 3/4 cup of water.Add the paneer pieces, stir and cook for half a minute.
7. Now Add fresh cream.
8. Serve hot garnished with cashewnuts and raisins.
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