Ingredients

• 1 - cauliflower
• 100 g - carrot
• 1/4 kg - potatoes
• 200 g - paneer
• 100 g - green peas
• 100 g - cashew nuts (50 g chopped and 50 g ground to a paste)
• 5 - tomato (1 tomato cut into slices and others ground)
• 300 g - onion (1 onion slice and the remaining ground
• 2 - green chillies
• 1/2 tsp - garam masala powder
• 1/2 tbsp - coriander powder
• 1/2 tbsp - cumin powder
• A pinch - cardamom powder
• 1" piece - ginger
• 1 pod - garlic
• 1/4 tin - cream
• 1/2 cup - oil

How to Make Akbari Vegetables

• Heat 1/4 cup oil, add onion paste and fry till brown.
• Add half of the ginger and garlic paste.
• When brown, add tomato puree, saute, and add ground cashew nuts, green chilli paste and 1/2 of other dry masalas.
• Fry for 10 minutes on low flame.
• Add 1/4 cup water and boil for few minutes.
• Heat the remaining oil and add sliced onion, rest of the masalas, ginger garlic paste, chilli paste and fry till oil separates.
• Then add all vegetables, paneer, and fry for 5 minutes.
• Then add the gravy and cook till vegetables are well cooked.
• Serve hot with cream, cashew nuts pieces and coriander leaves.