Ingredients:

• 1/3 cup – shelled Green peas
• 1 carrot, medium size, peeled and diced
• 1 potato, medium size, peeled and diced
• 150 g – Paneer
• 1.5 cup – onion, thinly sliced
• a handful of French beans, diced
• 2 tbsp – Poppy Seeds
• 1 tsp – Fennel seeds (Saunf)
• 2 tbsp – Cashew nuts
• 3 tbsp – Ghee or oil
• 1 tsp – Sugar
• 3 Cloves
• 3 Cardamom
• 2 pieces Cinnamon
• 2 tsp – ginger, minced
• 1.5 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 2 tsp – coriander powder
• 1 tsp – cumin powder
• 2 tsp – Kasoori Methi
• 4 tbsp – Tomato puree
• 3 to 4 tbsp – clotted Cream (Malai)
• oil to deep fry
• salt to taste
• Coriander leaves and Cream to garnish

Method:

1. Combine all the vegetables.
2. Add about 1.5 cup of water and 1/2 tsp salt. Cook till soft but not mushy.
3. Roast poppy seeds and fennel (do not use oil) and powder together with cashew nuts.
4. Add little water and grind to a smooth paste.
5. Heat the Ghee or oil in a Kadai. Add sugar.
6. Let the sugar melt and caramelize (Do not stir during this time). Add the whole spices, followed by onion and ginger.
7. Fry till onion is golden brown.
8. Mix all the powders with little water to a paste and add to the Kadai.
9. Cook and stir for 2 minutes.
10. Add Kasoori Methi, tomato puree and 2 tbsp of water. Simmer gently for 5 minutes.
11. Add the cooked vegetables, Cashew mixture and salt to taste. Simmer for 3 minutes. Stir in the Malai and remove from fire.
12. Garnish with coriander leaves and drizzle with little cream or Malai. Serve hot with Chapatti or Paratha.