Ingredients
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6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half)
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10 -12 cauliflower florets
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10 -12 broccoli florets (1/2-inch pieces)
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1/2 cup frozen green pea
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1 teaspoon salt
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2 tablespoons oil
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2 tablespoons butter
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1 bay leaf
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1 inch cinnamon stick
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1 teaspoon fennel seed
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1 tablespoon ginger paste (or 1-inch piece fresh chopped fine)
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2 green chilies (chopped in half)
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2 teaspoons coriander powder
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1 teaspoon cumin powder
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15 cashew nuts (ground with little water to make paste)
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14 ounces tomato puree or 14 ounces tomato sauce
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2 tablespoons honey
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1 cup fresh cream
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1/2 teaspoon garam masala powder
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1 lb panir (1/2-inch cubes)
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1/2 teaspoon kasuri methi
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1 teaspoon salt (or to taste)
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1 -2 medium potato (cut into bite size, 1/2-inch cubes)
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1/2 teaspoon red chili powder
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3 cloves
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2 green cardamoms
Instructions
- Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
- Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
- Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
- Sauté well. Add the blanched vegetables and stir.
- Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
- Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
- Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
- If adding, add roasted and crushed kasoori methi and stir gently.