Quantity good for 3-4 People

Ingredients:

  • Cooking oil – 4 tbsp
  • Ghee – 1 tbsp
  • Onion – 1 medium size, chopped
  • Tomato – 1 large, chopped
  • Ginger-garlic paste – 1 tbsp
  • Green chilli – 2, slit
  • curd – 3 tbsp, well whisked

Whole Spices:

  • Bay leaf – 1
  • Cinnamon – 1 inch
  • Clove – 3
  • Cardamom – 2

Ground Spices:

  • Turmeric powder – 1/4 tsp
  • Kashmiri red chilli powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Garam masala powder – 1 tsp
  • Salt – as per taste

Vegetables

  • Green peas – 1/2 cup
  • Carrot – 1/2 cup, chopped into cubes
  • Broccoli florets – 1 cup, blanched in hot water
  • Cauliflower florets – 1 cup, blanched in hot water
  • Potato – 1, peeled & chopped into cubes
  • Paneer – 1/2 cup cubes, soaked in hot water

For fine paste:

  • Coconut – 1/2 cup, grated
  • Cashew nuts – 10

For Garnish:

  • Fresh coriander leaves – finely chopped

Preparation:

  1. Over medium-high flame, in a pan add 3-4 cups of water to cook the veggies. Add the vegetables, turmeric powder & salt. Let it cook for about 5 minutes. Once done, keep aside.
  2. In a pan, over medium-low flame, heat oil and ghee together.
  3. Once heated, add the whole spices & stir fry for few seconds. Now, add the chopped onions and fry until translucent.
  4. Add the ginger-garlic paste, green chilis & sauté until the raw smell goes away.
  5. Now, add the chopped tomatoes & cook until tomatoes are soft.
  6. Add the ground spice powders, salt and sauté until oil oozes out on the sides.
  7. Mix the cooked veggies along with water into this paste & cook for about 2 minutes.
  8. Add the coconut/cashew paste & let it come to a boil.
  9. Put the paneer cubes and mix well.
  10. On low flame add garam masala, curd & let the curry come to a boil.
  11. Finally, turn off the flame & add the coriander leaves.
  12. Serve it with rice, roti, naan or paratha.
    Enjoy!