Recipe Description

 

Ingredient                                   Quantity
For Masala:
Bay leaf                                        2 no.
Cinnamon stick                           ½ inch
Green cardamom                        3-4 no.
Black peppercorn                        1 tsp
Cloves                                         3-4 no.
Cumin seeds                               1 tsp
For Gravy:
Ghee                                          ¼ cup
Cumin seeds                              1 tsp
Onion chopped                           3 no.
Ginger-garlic paste 1 tbsp
Tomato chopped 3 no.
Salt to taste
Coriander powder 1½ tbsp
Red chilli powder 1½ tsp
Garam masala powder 1 tsp
Turmeric powder ½ tsp
Green chilli slit 2-3 no.
Ginger julienne ½ inch
Cashew nut and char magaz paste 3 tbsp
Spinach puree 1½ cup
Carrot cut into cube size (Boiled) 1 no.
Cauliflower florets (Boiled) 1 no. (Small)
Green peas (Boiled) ½ cup
French beans cut into cube size (Boiled) 4-5 no.
Paneer cut into cube size 100 gm.
Fresh cream 3-4 tbsp
Lemon juice ½ no.
Kasoori methi 1 tbsp
Butter 2 tbsp
Oil ½ tbsp
Dry red chilli 2-3 no.
White sesame seeds 1 tsp

Method:
1. Dry roast the bay leaf, cinnamon stick, Green cardamom, black peppercorn, cloves and cumin seeds in a pan for 2 min.
2. Remove and grind coarsely. Keep it aside.
3. Heat ghee in a pan, add cumin seeds and chopped onion, mix well and sauté for 3-4 min. or till onions become brown in color.
4. Add ginger garlic paste, mix well and sauté for 2-3 min.
5. Add chopped tomatoes and mix well.
6. Add salt, mix well and sauté for 4-5 min.
7. Add coriander powder, red chilli powder, garam masala powder, turmeric powder, green chilli slit and ginger julienne, mix well and sauté for 3-4 min.
8. Add cashew nut and char magaz paste, mix well and sauté for 3-4 min.
9. Add spinach puree, mix well and sauté for 1 min.
10. Add carrot, cauliflower, green peas, french beans and Paneer, mix well and sauté for 1 min.
11. Add fresh cream, mix well and cook for 1 min.
12. Add lemon juice, kasoori methi and strain the grinded masala and add to the pan and mix well.
13. Remove in serving bowl and keep it aside.
14. Heat butter and oil in another pan, add dry red chillies and white sesame seeds, mix well and sauté for 30 sec.
15. Pour this mixture on top of the gravy, garnish with green chilli slit, ginger julienne and coriander sprig and serve hot.