This is actually one of my most festive dishes. Every time I make it, it is always devoured by everyone. I do omit three things when I follow this recipe. Watermelon seeds, hing, and kasuri methi. You can also omit whatever you like to better suit your taste and or availability of ingredients. This recipe involves an extensive amount of ingredients but it isn’t hard to prepare. And in the end, you will have something quite awesome.

 

INGREDIENTS

• Cumin Seeds-1 sp
• Cloves- 6 to 8
• Black Cardamom- 4
• Bay Leaf
• Curry Leaves
• Onion Paste- 1 Cup
• Salt
• Garlic- 1Tbs
• Ginger- 1 Tbs
• Green Chillies
• Spices
• Hing (asafoetida)- 1/4 tsp
• Turmeric- 1/2 tsp
• Red Chili Powder- 2 Tbs
• Garam masala powder- 1 tsp
• Cumin Powder- 1 tsp
• Coriander Powder- 1 tsp
• Tomato Paste- 2 large tomatoes
• Green Peas- 1/4 cup
• Paste of Watermelon Seeds- 2 Tbs
• Paste of Cashew nuts- 2 Tbs
• Cauliflower- 8 florets
• Capsicum- 1 whole
• Paneer- 1/4 cup
• French Beans- 8 strings
• Carrots
• Kasuri Methi- 1/2 tsp
• Tadka of Red Chillies- 5 whole
• Corriander Leaves
• Oil for cooking
• Ghee- 2 Tbs

 

DIRECTIONS

1. Pour oil into a hot pan. Add all the whole spices, cumin, black cardamom and bay leaves. Sautee everything for a little bit.
2. Add onions and wait for the onions to turn to a nice golden brown. Add garlic, ginger and green chilies.
3. Add all the spices. Hing, turmeric, red chili powder, garam masala powder, cumin powder, coriander powder, tomato paste, with some water to make a gravy.
4. Add green peas with the paste of cashew nut and watermelon seeds. Slow cook it on low heat for 15 minutes.
5. Make sure you boil the vegetables separately so they are cooked. Also Fry the Paneer separately on all sides.
6. Add all the vegetable and Paneer to the gravy. Bring it to a boil and simmer it for 20  minutes.
7. Fry the red chilies in a separate pan with Ghee. Add it to the mixture, and sprinkle Kasuri Methi over the top.
8. Garnish it with coriander leaves and you are done!

https://www.youtube.com/watch?v=aLTSD5jVNU4