1/4 cup freshly prepared Paneer, cubed
1 cup Mixed vegetables (Peas, Carrots, Green Beans, Cauliflower), diced and boiled
2 tbsp. Raisins
2 tbsp. Cashew nut, broken in half
2 tbsp. Cashew nut (for gravy)
1 tbsp. Poppy seeds
1 Cloves
1 inch piece Cinnamon
1 inch piece Ginger
1 Green Chili (Optional)
1 tsp. Cumin seeds (Jeera)
1/4 tsp. Red chili powder
1 tsp. Turmeric powder
1 tsp. Garam masala powder
1/2 cup Milk
1 tsp. Corn flour
Salt to taste
1 tsp. Sugar
3 tblsp. Oil / Ghee
2 tblsp. Cilantro(coriander leaves),
finely chopped for garnish

In a small bowl, soak cashew nut and poppy seeds in 1/4 cup warm water for 30 minutes. Blend together cashew nuts, poppy seeds, ginger, green chili, clove and cinnamon, into a smooth paste. In a bowl mix together milk and corn flour, drain and keep aside. Heat a nonstick pan on medium heat, add oil or ghee. Add cumin seeds, wait until seeds crackle. Add cashew and poppy seeds paste and cook until oil separates, stirring occasionally. Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well. Add boiled vegetables, paneer, broken cashew and raisin, mix well. Add milk and corn flour mixture, mix well and cook for 2 minutes or until thick. Garnish with chopped cilantro and serve hot with roti, chapatti, paratha or rice.

Serves 4