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

2 medium sized Carrot (1/2 inch cubes)
10-12 florets Cauliflower
8-10 French beans (1/2 inch pieces)
2 medium sized Potato (1/2 inch cubes)
1/2 cup Green peas (shelled)
Salt to taste
2 tbsps Oil
2 tbsps Butter
1 Bay leaf
1 inch stick Cinnamon
3 Clove
2 Green cardamom
1 Star anise
1 tbsp Ginger paste
2 Green chilli (chopped)
1˝ tsps Red chilli powder
2 tsps Coriander powder
1 tsp Cumin powder
15 Cashewnut (ground)
400 gms Tomato puree
2 tbsps Honey
1 cup Fresh cream
1/2 tsp Garam masala powder
100 gms Paneer (1/2 inch cubes)
1/2 tsp Kasoori methi

Blanch carrots, cauliflower, French beans, potatoes and green peas in boiling salted water. Drain and keep aside. Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, star anise, ginger paste and a little water. Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder. Sauté well. Add the blanched vegetables and stir. Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil. Add tomato puree, stir and cook further for two to three minutes. Add honey and fresh cream and stir again. Add garam masala powder and paneer cubes. Mix well. Add roasted and crushed kasoori methi and stir. Take off the heat. Serve hot.