The measurements are all approximate, so please use your judgment.
- 400 gms Cauliflower
- 150- 200gms Green Beans
- 2 Carrots
- 250 gms Cottage Cheese (paneer)
- One Onion (optional)
- ½ Tomato
- Some cashew nuts
- ¼ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- Kashmiri red chilli powder to taste
- 4 teaspoons coriander and cumin mix powder
- One teaspoon ginger paste
- Salt and sugar to taste
- Approximately 3 to 4 tablespoons of oil
- Chop the cauliflower into small florets.
- Chop the carrots and beans into small pieces and then boil them.
- Chop the paneer into cubes.
- Boil the onion and grind to a paste.
- Heat oil in a vessel and add cumin seeds.When the cumin seeds begin to crackle add the cauliflower. Stir fry till they are slightly golden brown.
- Chop the tomato and add it to the cauliflower. Add salt, it will help to soften the tomato. After the tomato has softened add the onion paste and give it a stir.
- Add the ginger paste, turmeric powder, coriander and cumin mix powder and red chilli powder (I prefer to use Kashmiri chilli powder because it gives the dish a nice colour, you may use the usual variety if you so desire).
- Stir well then add the paneer and chopped cashew nuts, stir well for a few minutes or till you are sure that the spice powders are no longer raw.
- Now add the boiled carrots and green beans, along with the water in which it was boiled. This water should be enough for the dish, it also imparts a nice flavour to the dish. However, if you feel you need to add some more water, then first warm the required quantity of water before adding it.
- Adjust the seasoning, add a little more salt if required and also add a little sugar.
- Cover and cook till done.
- Before serving garnish with some more cashew nuts.