PREPARATION

1. In a bowl, add 15 grams cashews, 45 milliliters water and soak for 20 minutes.

2. Take a skillet, add 1 litre water, 100 grams carrots, 50 grams green beans, 100 grams cauliflower and mix it well.

3. Bring it to a boil.

4. Boil for 7 - 10 minutes on medium heat.

5. Remove it from heat and drain the veggies.

6. Take a pan, add 500 milliliters water, 100 grams baby corns and mix it well.

7. Bring it to a boil.

8. Boil for 5 - 7 minutes on medium heat.

9. Remove it from heat and drain the baby corns.

10. Take the soaked cashews and add it in the blender and blend it into a smooth paste.

11. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.

12. Add 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.

13. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.

14. Add 1 tablespoon red chili paste and mix it well.

15. Now, add 350 grams tomato puree and mix it well.

16. Cook for 7 - 10 minutes on medium heat.

17. Add 60 grams yogurt and mix it well.

18. Then, add 1/2 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

19. Add 100 grams bell pepper and mix it again.

20. Cook for 3 - 5 minutes on medium heat.

21. Now, add 500 milliliters water and mix it well.

22. Bring it to a boil.

23. Add the blended cashew paste and mix it well.

24. Then, add the boiled veggies and baby corns and mix it again.

25. Cook for 5 - 7 minutes on medium heat.

26. Now, add 110 grams paneer and mix it well.

27. Add 1/2 teaspoon garam masala, 1 1/2 teaspoons dried fenugreek leaves, 2 tablespoons coriander and mix it again.

28. Place a aluminium foil on it.

29. Add a charcoal, 1 teaspoon oil and cover it with lid.

30. Cover for 5 - 7 minutes.

31. Open the lid and remove the aluminium foil.

32. Now, give it a nice stir.

33. Remove it from heat.

34. Garnish with fresh cream and coriander.

35. Serve hot.