1/2 cup cauliflower florets, 1/2 cup diced carrots, 1/2 cup green beans, chopped, 1/2 cup green peas,1/2 cup diced potatoes, 100 g paneer, cubed, 1/4 cup pineapple pieces or apple cubes, 2 tbsp cashews, 2 tbsp raisins, 2 tbsp chopped almonds,2 tbsp ghee or oil.
For the creamy gravy
2 medium onions, roughly chopped,2 medium tomatoes, chopped,10-12 cashews, 1 tbsp ginger-garlic paste, 1/4 cup fresh cream, 1/4 cup milk, or as needed, 1/2 tsp cumin seeds, 1 small cinnamon stick, 2 green cardamoms, 2 cloves, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/2 tsp Kashmiri red chili powder, Salt to taste, 1 tsp sugar, optional, 1 tbsp chopped coriander leaves.
Method
– Boil or steam the carrots, beans, cauliflower, peas and potatoes until just tender. Drain and set aside. Avoid overcooking so the vegetables retain their shape.
– Heat 1 tablespoon of oil or ghee. Add the onions and sauté until soft. Add the tomatoes, ginger-garlic paste and cashews. Cook for 6-8 minutes until the tomatoes soften. Cool, then blend into a smooth paste. Heat the remaining ghee in a pan. Add cumin seeds, cinnamon, cloves and cardamom. Stir in the ground gravy paste, then add turmeric, coriander powder, cumin powder and chili powder. Cook for 5-7 minutes.
– Add the cooked vegetables and paneer. Pour in the milk and a little water if needed. Add salt and simmer gently for 5-7 minutes, allowing the flavors to combine.
– Stir in the cream, raisins, almonds and pineapple or apple pieces. Add garam masala and optional sugar. Simmer for another 2 minutes on low heat. Garnish with coriander and a few cashews before serving.
Be the first to comment