Ingredients:
• 225 g – Paneer (cottage cheese)
• 1/4 cup – Milk
• 15 g – Ginger
• 6 flakes – Garlic
• 1 cup – Coriander leaves
• 3 – Green chillies
• 3/4 cup – water
• 1/2 cup – Ghee or oil
• 300 g – Cauliflower cut into small pieces
• 2 cups – peas, shelled or frozen
• 1/4 kg – potato, peeled and cut into 1 cm pieces
• 1/4 kg – carrots, peeled and cut into thin strips 4 cm long
• 1/4 kg – French beans cut into thin strips 3 cm long
• 1 tsp – Turmeric
• 2 tsp – cumin powder
• 1 tsp – Red Chilli powder
• 1 tsp – Garam Masala
• 300 g – tomatoes, pureed
• 1.5 cups – curd, beaten
• 2 slices – canned pineapple, cut into 1 cm pieces
• 2 tbsp – cashewnuts, broken into pieces
• 12 – almonds, blanched and sliced
• A pinch of Saffron dissolved in 1 tbsp of hot Milk or hot water
• Salt to taste
Method:
- Grind ginger, garlic, coriander leaves and green chillies into a paste adding a little water from time to time.
- Group the paneer into two batches.
- Heat oil in a heavy bottom pan for 3 minutes and fry each batch till golden brown and remove.
- To the remaining oil, add ground paste.
- Stir fry till golden brown sprinkling little milk from time to time.
- Add all the vegetables, salt, turmeric, cumin, red chilli and garam masala powders. Stir fry for about 2 minutes. Add tomato puree, curd and remaining water. Mix and cook this covered on low flame till all the vegetables are cooked.
- On medium heat add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more minutes.
- Add saffron and serve hot.
Recipe courtesy of Kamini