Vegetable Kurma

Ingredients:

1 Bay leaf
1 inch Cinnamon Stick
3 Green Cardamom
7 Cloves
1/4 tsp Black pepper corns
1/4 cup Broken cashew
2 medium Onions (finely chopped)
Salt to taste
2 tbsp Garlic (finely chopped)
2 tbsp Ginger (finely chopped)
4 green chillies (finely chopped)
1/2 tbsp Cumin powder
1 tbsp Coriander powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
5 oz Milk
1/2 cup Yogurt
1/2 cup Paneer cubed
1 large Tomato cubed
2 Carrots , cubed (boiled)
2 Cups Cauliflower florets (boiled)
2 medium Potatoes, cubed (boiled)
1 cup Green peas (boiled)
1 cup Green beans (cut into 1 inch pieces)(boiled)
1/2 cup Coriander leaves, finely chopped
2 tbsp oil.

Method:

Heat oil in a pan and add whole garam masala and roast for few seconds.
Add broken cashews and fry till golden brown, add in the chopped onions , turmeric powder and little salt.Cook for 3 minutes and add ginger, garlic and green chillies and cook for additional 2 minutes until they are golden brown in color.Remove and allow it to cool.
Make a smooth paste of this mixture.
Return the onion paste to the pan and cook till oil is separated.
Add cumin powder, coriander powder ,red chili powder and mix well.Add 1/2 cup water and cook for 2 minutes.
Add paneer , tomatoes and cook for 2-3 minutes.
Add milk and mix well. Simmer and add yogurt and mix well.
Finally add in the boiled vegetables and cover and let it cook for 5 more minutes.
Remove , garnish with coriander leaves and serve hot.