Ingredients:

• 2 big onions chopped finely

• 200 gms carrots

• 200 gms french beans

• 200 gms cauliflower

• 1 samll green pepper

• 200 gms peas ( frozen /fresh)

• 200 gms paneer ( frozen/fresh)

• 1 small onion petals

• 1 inch ginger chopped finely

• 4-5 garlic pods chopped finely

• 3-4 green chillies chopped finely

• some coriander leaves chopped finely

• 1 tsp turmeric powder

• 1 tsp kasmiri chilli powder

• 1 tsp garam masala

• 2 bay leaves

• 2 whole red chillies

• salt as per taste

Ingredients for Gravy :

• 2 medium size tomatoes roughly chopped

• 8-10 cashewnuts

Ingredients for Masala:

• 4 whole kashmiri chillies

• 3 whole spicy red chillies

• 2 green cardamoms

• 6-8 cloves

• 1/2 tbsp whole black pepper

• 1 cinnamon stick

• 2 tbsp whole dhania seeds

• 1 tsp jeera ( cumin seeds)

• 1/4 cup fresh grated coconut

Method:

1. Cut the cauliflower into small florets. String the beans and peel the carrots. Wash all the vegetables and cut diagonally or into big cubes as per your choice. Wash, deseed the capsicum and cut into diagonally or into cubes

2. If the peas are frozen wash them and keep aside.

3. Steam the carrots, beans and cauliflower for 5 minutes till soft but firm. Remove and keep aside.

4. In a grinder jar grind the chopped tomatoes and cashewnuts into a fine paste. Remove in a vessel and keep aside.

5. Take a pan heat 1 tbsp oil add the masala ingredients one by one starting with jeera, then cinnamon, cardamom, cloves roast for few seconds then add the whole chilles and roast again for 1-2 seconds lastly add the grated coconut and switch off the gas. Allow it to cool then grind into a fine paste.

6. In a kadia or pan heat 4 tbsp oil add jeera and bay leaves when the jeera splutters sauté the garlic and ginger then add the whole chilles and onions. Cook on low flame stirring at intervals till the onions are translucent. Then add the grounded masala , turmeric , chilli powder and garam masala. Sauté for a few seconds. Add the tomato paste and salt . Cook till oil separates and are seen on the sides.

7. Add all the steamed veggies along with peas, capsicum, onion petals and quarter cup water. Cook on low flame till the gravy thickens Add the paneer cubes and give it a good mix.

8. Cover and keep it for 5-10 minutes.

9. Remove in a serving dish and garnish with chopped coriander leaves.

Enjoy this spicy and yummy sabzi with naan, kulcha or parathas.