Mixed Vegetables With Paneer


1/3 cup – shelled green peas
1 – carrot, medium size, peeled and diced
1 – potato, medium size, peeled and diced
150 g – paneer
1 ½ cup – onion, thinly sliced
a handful – 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 ½ tsp – chilli powder
½ 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


  1. Combine all the vegetables.
  2. Add about 1 ½ cup of water and ½ 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 tio 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 stirring for 2minutes.
  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 frome fire.
  12. Garnish with coriander leaves and drizzle with little cream or malai. Serve hot with chapathi or paratha.

If malai is not available, use fresh cream.

Serves: 4

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