Step-by-Step Instructions

1. 1.Sauté Onions

   Heat 2 tablespoons of refined oil in a pan. Add the chopped onions and sauté until they become soft and translucent.

2. 2.Add Ginger-Garlic Paste

   Once the onions are soft, add 1.5 tablespoons of ginger-garlic paste. Fry for a few minutes until the raw smell disappears.

3. 3.Cook Tomatoes and Spices

   Add 2 large chopped tomatoes to the pan. Season with salt to taste, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons sugar, and 0.5 teaspoon Ajinomoto. Mix well and cook until the tomatoes soften and the oil starts to separate from the mixture, indicating the spices are well cooked.

4. 4.Incorporate Cashew Paste

   Add the 1/2 cup cashew paste to the tomato mixture. Mix thoroughly and fry for a few minutes until the paste is well combined and slightly browned.

5. 5.Add Vegetables and Simmer

   Add the pre-fried potatoes, chopped cabbage, corn kernels, fried carrots, fried cauliflower florets, and green chilies to the pan. Mix all the vegetables with the gravy. Add a little water (from the cashew paste bowl) to adjust consistency. Cover the pan and let it simmer on low flame for about 5-7 minutes, allowing the vegetables to absorb the flavors.

6. 6.Add Paneer

   Uncover the pan and stir the vegetables. Add the crumbled paneer and gently mix it into the curry. Cook for another 2-3 minutes.

7. 7.Garnish and Finish

   Finally, add the roasted cashews, candied cherries, Kasoori Methi, and 1 teaspoon garam masala powder. Mix everything gently. Your Shahi Veg Curry is now ready to be served.