Shahi Makhanwala

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INGREDIENTS:

500gms Peas
500gms Tomato
500gms Cauliflower florets
250gms Onions
l liter Milk
1tsp Khismis(Dry grapes)
1tsp Kaju pieces (Cashew nuts)
1tsp Walnut Pieces
"' Cup Curds
1-Cup Fresh Cream
4 tbsp Butter or Ghee
1-Cup Milk
Juice of 1 Lemon
Oil for deep frying
2 tbsp Ghee

For the dry Masala:

1tsp Dhania (Coriander Seeds)
1tsp Jeera (Cumin Seeds)
1tsp Saunf (Aniseed)
3 Cloves
3 Pieces Cinnamon
6 Red Chilies

For the Masala Paste:

4 - 5 Green Chilies
1 tsp Kaju (Cashew nut) pieces
1 piece Ginger

METHOD:

Roast all the ingredients for dry masala and grind to a fine powder. Make a paste of Green Chilies, Cashew nuts and ginger. Grate onions, remove skin of Tomatoes and cut finely. Steam Peas and the florets and keep aside.

To prepare Paneer :

Bring 1 liter Milk to a boil and add juice of one Lemon to it. When the milk curdles drain out the whey and press the paneer together and keep in the fridge for sometime. Remove and cut into square. Deep fry Paneer squares in oil and remove. Immerse the fried pieces in hot water and remove after 2 to 3 minutes.

Heat Ghee, add onions and fry until they turn to dark brown. Now add the masala powder and the masala paste. Mix well. Add curds and after 2 to 3 minutes, add Kaju, Khismis and Walnut, keep stirring for sometime. Now add Tomato and keep stirring until it forms a gravy. Add Paneer, Milk, Florets, Peas, Salt and half of the Cream and mix well. Cook for 2 to 3 minutes and remove from fire.

Serve hot garnished with the remaining cream.