Ingredients
|
Carrots
|
2
|
|
Potatoes
|
2 large
|
|
Cauliflower
|
Half
|
|
Beans
|
100 gms
|
|
Peas
|
100 gms
|
|
Onions
|
2 small
|
|
Tomato paste
|
75 grams.
|
|
Salt
|
According to taste
|
|
Oil and ghee
|
1 tbs each
|
|
Ginger/garlic paste
|
1 ½ tbs
|
|
Dhania powder
|
2 tsps
|
|
Chilli powder
|
1 tsp
|
|
Turmeric powder
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Fresh cream and milk
|
50 ml each
|
|
Paneer cubes
|
50 gms
|
|
Sultanas and cashews
|
A few
|
|
Pineapple pieces
|
50 gms
|
Method
- Cut all the vegetables into small cubes.
- Boil carrots, beans and potatoes, cauliflower and peas with a small amount of water. This curry should not be too watery.
- Heat ghee and oil in a heavy based pan and fry ginger/garlic paste. When it turns golden in colour, add onions and fry for a few minutes.
- Add turmeric, dhania powder, chilli powder and garam masala and fry for 2 minutes.
- Add tomato puree, salt and fry until the raw smell goes and the oil separates.
- Now add all the boiled vegetables, pine apple pieces and mix properly. Let it boil for a few minutes on a low flame.
- Fry cashews and sultanas in 1 tsp of ghee and add that to the mixture along with fresh cream and milk. Boil for 2 minutes, stirring constantly.
- Fry paneer pieces in oil and add to the mixture and mix everything. Serve hot with puris or chapatis along with raw onion rings and lemon wedges.
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