Ingredients:
1.5 medium potatoes peeled and cut into 1" pieces
15 green beans cut roughly into 1" pieces
2 carrots peeled and cut into 1" pieces
1/2 cauliflower broken into medium florets
paneer cubes (1.5 cups)
20 cashew nuts (raw)
1.5 onions (diced)
pineapple (10 1" cubes)
raisins (2 tbsp)
roasted cashewnuts (lightly salted) 1 tbsp
slivered almonds (1 tbsp)
1 tbsp ginger paste
1 tbsp garlic paste
1 bay leaf
1" piece cinnamon
5 pods cardamom
1.5 teaspoons cumin seeds
1 teaspoon corriander powder
1 teaspoon cumin powder
4 tbsp oil
2 tbsps whipping cream
Protocol
1. In 2 tbsps oil lightly fry paneer cubes till they are a light golden color. Remove from heat adn set aside.
2. Boil raw cashew nuts and onions till cashew nuts are tender. Lightly drain and grind to a thick paste.
3. Boil potatoes, carrots and green beans till they are about half-cooked then add salt and cauliflower and continue to boil till cauliflower is cooked. Drain vegetables and set aside
4. Heat remaining oil in a wok, when the oil starts to shimmer add bay leaf, cumin seeds, cinnamon and cardamom.
5. Once the cumin seeds start to sputter add the cashew-onion paste along with the ginger garlic paste and saute on medium heat for 3-4 minutes till the oil separates.
6. Now add 1/2 cup water to this mixture and add boiled vegetables. Cook on a low-medium heat for about 5-7 minutes making sure all the vegetables are coated with the saucy mixture.
7. Add corriander and cumin powder and cook for another 3-4 minutes.
8. Add pineapple, raisins roasted cashews and almonds and cook for an additional 2 minutes
9. Add the cream and remove from heat
10 Garnish with fresh cilantro
1.5 medium potatoes peeled and cut into 1" pieces
15 green beans cut roughly into 1" pieces
2 carrots peeled and cut into 1" pieces
1/2 cauliflower broken into medium florets
paneer cubes (1.5 cups)
20 cashew nuts (raw)
1.5 onions (diced)
pineapple (10 1" cubes)
raisins (2 tbsp)
roasted cashewnuts (lightly salted) 1 tbsp
slivered almonds (1 tbsp)
1 tbsp ginger paste
1 tbsp garlic paste
1 bay leaf
1" piece cinnamon
5 pods cardamom
1.5 teaspoons cumin seeds
1 teaspoon corriander powder
1 teaspoon cumin powder
4 tbsp oil
2 tbsps whipping cream
Protocol
1. In 2 tbsps oil lightly fry paneer cubes till they are a light golden color. Remove from heat adn set aside.
2. Boil raw cashew nuts and onions till cashew nuts are tender. Lightly drain and grind to a thick paste.
3. Boil potatoes, carrots and green beans till they are about half-cooked then add salt and cauliflower and continue to boil till cauliflower is cooked. Drain vegetables and set aside
4. Heat remaining oil in a wok, when the oil starts to shimmer add bay leaf, cumin seeds, cinnamon and cardamom.
5. Once the cumin seeds start to sputter add the cashew-onion paste along with the ginger garlic paste and saute on medium heat for 3-4 minutes till the oil separates.
6. Now add 1/2 cup water to this mixture and add boiled vegetables. Cook on a low-medium heat for about 5-7 minutes making sure all the vegetables are coated with the saucy mixture.
7. Add corriander and cumin powder and cook for another 3-4 minutes.
8. Add pineapple, raisins roasted cashews and almonds and cook for an additional 2 minutes
9. Add the cream and remove from heat
10 Garnish with fresh cilantro
