This rich and warm vegetarian main course dish is from Indian cuisine. It is a traditional recipe that packs in fresh vegetables paneer and spices making it a feast on any Indian occasion. Mushrooms add an earthy flavour to the dish. Add khoya in the dish to make it a winning recipe.

Preparation time: 30 minutes; cooking time: 30 minutes; serves: 6

Ingredients

Cauliflower -1 small, Mushrooms – 150 gms, Peas – 1 cup, Paneer – 250 gms

Cashew nuts – 13 cups, Makhanas – 50 gms, Coriander leaves – few chopped finely

Ginger – 1/2 tsp grated, Garlic – 1/2 tsp paste, Onion – 1 cup grated, Green chillie – 2 chopped

Tomato puree – 1 cup, Milk – 1/2 cup, Cream – 1/2 cup, Khoya – 100 gms crumbled

Refined oil – 1 tbsp, Cardamom – 4-5 crushed, Red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp, Kasuri methi – 1/2 tsp, Garam masala – 1/4 tsp

Roasted cumin seed – 1 tsp powdered, Salt – To taste

Method

Chop cauliflower and mushrooms in small bits.

Cut paneer in small cubes.

Roast makhanas and cashew nuts in little oil.

Heat oil in a big pan.

Add cardamom powder ginger garlic paste in it and cook till pale.

Add onion paste and cook till brown.

Add turmeric powder red chilli powder and kasuri methi.

Mix well and add half cup of water and cook till dry.

Add mushrooms cauliflower and peas.nbsp;Stir well and cover it.

Cook on slow flame for 10 minutes.

Add tomato puree salt and green chillies.nbsp;Cook till masala is thick.

Add roasted makhanas and cashew nuts.

Cook on slow flame for another five minutes closing the lid.

Add paneer khoya cream garam masala and milk.nbsp;Mix well and cook for three minutes more.

Garnish with roasted cumin powder and coriander leaves.

Serve this creamy royal vegetable with roti naan or lachcha paratha. It also makes a great dish with dal makhni and dum aaloo. Serve it fresh and hot.