Step 1: Prepare Vegetables

Wash all vegetables thoroughly. Peel the potatoes and cut them into cubes, then place them in a bowl of water to prevent discoloration. Cut cauliflower into small florets, trim and diagonally slice French beans, and cut the carrot into cubes. Keep all cut vegetables separate.

Step 2: Microwave Vegetables

Combine carrot, beans, cauliflower, potato, green peas, and sweet corn in a microwave-safe bowl. Add 30ml of water. Cover the bowl partially and microwave on high power for 7 minutes. After 7 minutes, stir the vegetables, then microwave again on high power for another 5 minutes. Allow 3 minutes of standing time before removing the bowl from the microwave.

Step 3: Prepare Paneer, Onions, Ginger, Garlic, and Chillies

Cut the paneer into cubes. Peel the onions and slice them thinly. Peel the garlic clove and slice it thinly. Wash and finely chop the ginger. Remove the stalks from the red chillies and break them into small pieces.

Step 4: Fry Ingredients for Paste

Heat 1 1/2 tablespoons of oil in a pan. Add cashew nut pieces and fry on low flame until golden brown. Remove and set aside. In the remaining oil, add cumin seeds, cinnamon, cloves, and the slightly crushed big cardamom. Fry until the cumin seeds splutter. Add sliced onions and garlic, frying on medium flame until the onions turn translucent. Then add poppy seeds, coriander seeds, red chilli pieces, and ginger pieces. Fry, stirring continuously, until the melon seeds start popping.

Step 5: Grind the Paste

Transfer the fried mixture to a plate and let it cool. Once cooled, transfer it to a mixer jar. Add the fried cashew nut pieces and turmeric powder. Grind the mixture, adding 130ml of water gradually, until it forms a smooth paste. Ensure there is no grittiness when felt between the fingers.

Step 6: Cook the Kurma

Heat 1 1/2 tablespoons of oil in a pan. Add the prepared paste and fry, stirring continuously, for a few minutes. Add the microwaved vegetables and mix well to coat them with the paste. Pour in 175ml of water to achieve the desired consistency. Add salt to taste and raisins, then mix thoroughly. Once the gravy starts boiling, add the paneer pieces and mix gently.

Step 7: Simmer and Finish

Reduce the flame to low. Cover the pan with a lid and cook for 5 minutes. In a separate small pan, dry roast the dried fenugreek leaves (Kasuri Methi) on low flame until crisp. Transfer to a plate and crush them with your fingers to make a powder. After 5 minutes, remove the lid from the kurma, stir well. Add the crushed Kasuri Methi, chopped coriander, and cream. Mix everything thoroughly. The kurma will thicken slightly and become creamier.

Step 8: Serve

Transfer the Mixed Vegetable Kurma to a serving bowl. Garnish with remaining chopped coriander leaves. Serve hot with roti, naan, or jeera rice.

• Keep potato pieces in water until use to prevent discoloration.

• Crush the big cardamom slightly before frying to prevent it from bursting in hot oil.

• Grind the paste until it is very smooth, with no grittiness.