BY ARMAAN KAMAT
Ingredients: 1 onion 1 tomato 1/4 cup cashews 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp turmeric powder 1/2 tsp chili powder 1 bay leaf 1 tsp ginger paste 1 clove of garlic Handful of cilantro leaves Handful of dried fenugreek leaves 1 block of paneer Small handful of peas 3 Small carrots Small handful of raisins 4 cauliflower florets 1 Potato 4 mushrooms 1/4 green peppers 3 broccoli florets 1. Roughly chop the onion and tomato and finely chop the garlic clove. Chop the paneer, carrots, potatoes, broccoli, cauliflower, mushrooms, and green pepper into bite-size pieces 2. Saute the onions in the pan with some oil on a medium-high heat. Once the onions are translucent, add the garlic, ginger paste, and all of the spices. 3. Continue sauteing for another minute and then add the chopped tomatoes and the cashews. Saute for two more minutes. 4. Put the contents of the pan into a blender and mix it until completely smooth. Add water to the mixture as necessary to get a gravy-like consistency. 5. Add the cubed paneer to a separate pan on medium heat with a little bit of oil and saute until golden-brown on all sides. 6. Cook all of the vegetables by sauteing or boiling them. 7. Heat some oil in a pot on medium heat and add a bay leaf to it. Then add the blended curry mixture. Simmer the curry for two minutes and then add all of the cooked vegetables, raisins, and the paneer. 8. Add water as necessary to get the desired consistency. Add salt and sugar to taste. 9. Continue simmering it for 10 minutes. 10. Garnish with cilantro leaves and dried fenugreek leaves and serve with rice or flatbread.