Veg & Paneer Sabzi

Ingredients

• 2 Cardamom pods
• as needed Roasted cashews (optional)
• for garnish Fresh coriander
• 1 tablespoon Butter
• 1 tablespoon Cream
• to taste Sugar
• to taste Salt
• 1/2 cup Hot vegetable cooking water
• 1 cup Water
• 1 tablespoon Kasoori methi
• 1/2 teaspoon Garam masala
• 1 tablespoon Chilli powder
• 1 tablespoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Chopped garlic
• a few Black peppercorns
• 4 tablespoons Oil
• 1 Bay leaf
• 2 tablespoons Oil
• 50 g Grated paneer
• 200 g Paneer (cubed)
• 4 cups Mixed vegetables (boiled)
• 1/4 cup Yogurt
• 6 –8 Mint leaves
• 1/2 cup Fresh coriander leaves
• 1 handful Cashews
• 1 Onion (chopped)
• 4 Green chillies
• 12 cloves Garlic
• 1 -inch piece Ginger
• 1/4 teaspoon Cumin seeds

Steps

1. Heat oil, add cumin, ginger, garlic, chillies, onion. Sauté until golden.
2. Add cashews, coriander, mint. Sauté until soft. Cool, blend with yogurt to a smooth gravy.
3. Soak paneer cubes in boiling water for a few minutes.
4. Boil mixed vegetables with salt and sugar. Reserve 0.5 cup cooking water.
5. Heat oil in a pan, add bay leaf, cardamom, pepper, garlic. Sauté briefly.
6. Add turmeric, coriander, chilli powder, garam masala, kasoori methi. Mix well.
7. Add gravy, 1 cup water. Cook until oil separates.
8. Add capsicum, boiled vegetables, paneer. Add salt, mix gently.
9. Add reserved vegetable water. Cook covered until coated.
10. Stir in cream and butter. Add coriander, cook until oil releases.
11. Add grated paneer, mix gently.
12. Garnish with coriander and roasted cashews.