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:

1. Grind ginger, garlic, coriander leaves and green chillies into a paste adding a little water from time to time.
2. Group the paneer into two batches.
3. Heat oil in a heavy bottom pan for 3 minutes and fry each batch till golden brown and remove.
4. To the remaining oil, add ground paste.
5. Stir fry till golden brown sprinkling little milk from time to time.
6. 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.
7. On medium heat add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more minutes.
8. Add saffron and serve hot.

Recipe courtesy of Kamini