A favourite Indian recipe with a vegetable that is Indian in origin.
To serve: 4

1/2 medium sized Cauliflower (florets)
1/4 tsp Turmeric powder
1/2 cup Green peas (shelled)
4 French beans (chopped)
2 medium sized Carrot (chopped)
1 medium sized Fresh corn cob (thinly sliced)
4 Baby potatoes (peeled)
4-5 Curry leaves
1 medium sized Capsicum (chopped)
8 Fresh button mushrooms (chopped)
3˝ tbsps Butter
2 tbsps Oil
1/2 tsp Cumin seeds
5-6 cloves Garlic (chopped)
1/8 tsp Onion seeds (kalonji)
Salt to taste
4 Red chillies whole (broken into two)
1/2 tsp Fresh red chilli paste
1 tbsp Tomato ketchup
1 cup Boiled tomato puree
100 gms Paneer (cubed)
1/2 cup Fresh cream
1 tbsp Kasoori methi
Fresh coriander leaves (chopped)a few sprigs
10 Cashew nuts (coarsely crushed)
10 Almonds (coarsely crushed)

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.