PREPARATION

1. Take a pan, add 1 teaspoon fennel seeds, 3 dry red chili, 1 tablespoon coriander seeds and dry roast until it turns golden brown in color.

2. Remove it from heat and transfer it to a mortar.

3. Crush the seeds and chili with the help of a pestle. Keep aside.

4. Heat 80 milliliters oil in a heavy skillet, add 200 grams carrot, 180 grams green beans, 280 grams cauliflower, 200 grams green peas, 180 grams bell pepper and mix it well.

5. Cook for 7 - 10 minutes on medium heat or until the veggies is cooked.

6. Remove it from heat and keep aside.

7. Heat 30 milliliters ghee in a another heavy skillet, add 1 teaspoon cumin and stir well.

8. Then, add 400 grams onions and fry till translucent.

9. Add 2 teaspoons ginger garlic paste and stir until it turns golden brown in color.

10. Add 1 teaspoon turmeric and stir well.

11. Now, add 1 teaspoon red chili, 1 teaspoon paprika, 1 tablespoon red chili paste and mix it well.

12. Add the prepared masala in it and mix it well.

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

14. Add 150 milliliters water and stir well.

15. Then, add 80 grams curd, 90 grams cashew paste and mix it well.

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

17. Add 200 milliliters tomato puree and mix it again.

18. Add 2 teaspoons salt, 2 tablespoons dry fenugreek leaves and mix it well.

19. Now, add the cooked vegetables in it and give it a nice stir.

20. Then, add 240 grams paneer and mix it well.

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

22. Add 2 tablespoons coriander and mix it well

23. Garnish with coriander.

24. Serve hot with roti or naan.