Step-by-Step Instructions

1. 1.Prepare Tomato-Cashew Paste

   Add 3 to 4 diced tomatoes and 7 to 8 cashew nuts into a blender. Grind them into a fine, smooth paste. Set aside.

2. 2.Boil Vegetables

   Take 1 medium size diced potato, 1 small diced carrot, 1/4 cup cauliflower florets, and 1/4 cup chopped French beans. Boil these vegetables for 4 to 5 minutes until they are partially cooked but still retain some bite.

3. 3.Sauté Boiled Vegetables

   Heat 2 tablespoons of oil in a pan. Add the boiled potato, carrot, cauliflower, and French beans. Sauté them for 2 to 3 minutes on medium flame until lightly browned. Transfer the sautéed vegetables to a plate and set aside.

4. 4.Sauté Capsicum, Paneer, and Green Peas

   In the same pan with the remaining oil, add 1/2 diced capsicum and 1/4 cup cubed paneer. Sauté for 1 minute on medium flame. Then, add 1/2 cup green peas and continue to sauté for another 1 minute. Transfer these sautéed ingredients to a separate plate.

5. 5.Prepare the Gravy Base

   Add 2 tablespoons of oil to the pan. Once hot, add 2 bay leaves, 2 cinnamon sticks, and 1 teaspoon of cumin seeds. Sauté for a few seconds until fragrant. Add 2 medium size chopped onions and mix well. Cook for 1 minute until they start to soften.

6. 6.Add Aromatics and Spices

   Add 1 teaspoon of chopped green chili and mix well. Cook for 1 minute on medium flame. Then, add 1 teaspoon of ginger garlic paste and mix well. Cook for another 1 minute on medium flame until the raw smell disappears. Add 1 teaspoon of turmeric powder and 1 teaspoon of red chili powder. Mix thoroughly and cook until the oil separates from the mixture, indicating the spices are well cooked.

7. 7.Incorporate Tomato-Cashew Paste

   Pour the prepared tomato-cashew paste into the pan. Mix it well with the onion-spice mixture. Continue to cook, stirring occasionally, until the oil separates from the paste, which should take several minutes.

8. 8.Add Dry Spices and Vegetables

   Add 1 teaspoon of cumin powder and 1 teaspoon of coriander powder to the gravy. Mix well and cook for 1 minute on medium flame. Add the previously boiled vegetables (potato, carrot, cauliflower, French beans) and the sautéed vegetables (capsicum, paneer, green peas) to the gravy. Mix everything thoroughly to coat the vegetables with the gravy. Cook for 2 to 3 minutes on medium flame.

9. 9.Simmer the Curry

   Add 1/2 cup of water to the pan and mix well. Season with salt according to taste and stir. Cover the pan with a lid and cook for 5 to 8 minutes on medium flame, allowing the flavors to meld and the vegetables to become tender.

10. 10.Finish and Serve

    After 5 minutes, remove the lid. Add 1 tablespoon of garam masala and 1 teaspoon of Kasturi methi (dried fenugreek leaves). Mix well. Garnish with fresh chopped coriander leaves. Transfer the mixed vegetable curry to a serving bowl. Serve hot with roti, naan, kulcha, paratha, or jeera rice.