French beans - 100 grams
Carrots - 125 grams
green peas - 100 grams
cauliflower - 50 grams
paneer - 100 grams
few tinned pineapple cubes
For gravy (korma) –
onions - 500 grams
Tomatoes - 250 grams
ginger - 2 inch
garlic cloves - 16
green chillies - 8
turmeric - ½ T-spoon
red chilli powder - 1 and ½ T-spoon
cashews - 50 grams
curd – 3 tb-spoons
cream – 3 tb-spoons
sugar – 2 t-spoons
salt to taste
Garam masala – bay leaves – 2
green cardamom – 4
Cinnamon – 2 inch
oil – ½ cup
lemon juice -1 T-spoon
Procedure –
1. Cut french beans and carrots into ½ inch
pieces.
2. Cut cauliflower.
3. Cut cottage cheese into 1/4th inch
/½ inch pieces.
4. Cook french beans, carrot and cauliflower .
5. Soak pieces of paneer/cottage cheese into warm
water for sometime.
For Korma -
1. Soak cashews into warm water for sometime.
2. Cut onions into big chunks and boil them in
water until onions turn transparent.
3. Grind boiled onion pieces and tomato and keep
separately.
4. Grind cashews into a smooth paste and keep
aside.
5. Grind green chilli, ginger and garlic together
and keep aside.
6. Beat curd into smooth paste and keep aside.
7. Heat oil in a pan and whole garam masalas. Sauté
for a while.
8. Add onion paste. Sauté for few minutes until
it starts turning golden. Add little water if needed.
9. Add salt and sugar and mix well .
10. Add curd and turmeric and sauté for 2-3 minutes
until gravy starts leaving oil.
11. Add green chilli, ginger and garlic paste and sauté
for 2-3 minutes.
12. Add tomato puree and sauté till gravy starts
leaving the pan.
13. Add red chilli powder and cashew paste and sauté
for 2-3 minutes.
14. Add boiled vegetables and mix well.
15. Add soaked
paneer/cottage cheese and toss.
16. Turn off the heat, add cream , mix well and serve hot with roti.