PREPARATION

1. In a pan, add 500 milliliters water, then add 70 grams onion, 180 grams tomato, 2 teaspoon ginger, 1 tablespoon cashews , 1 bay leaf, 2 pods green cardamom, 3 pods cloves , 1 cinnamon stick and boil for 7-8 minutes.
2. Remove the pan from heat.
3. Allow it to cool for 5-8 minutes.
4. Now, bring the mixture in a bowl and add 60 milliliters water.
5. Transfer it in blender and blend to a smooth puree. Keep aside.
6. In a pan, add 250 milliliters water, 30 grams green peas and bring it to boil.
7. Boil for 5-8 minutes. Keep aside.
8. Heat 2 teaspoons oil on a pan, add 30 grams green beans, 50 grams carrot and sauté for 3-5 minutes.
9. Remove the pan from heat.
10. Heat 2 teaspoons oil in another pan, add 180 grams paneer and sauté for 2-3 minutes. Keep aside
11. Heat 1 tablespoon oil in a wok, add 1 teaspoon green chili, 60 grams tomato and cook for 5-7 minutes.
12. Add 90 grams red and green bell pepper and sauté for 2-3 minutes.
13. Add blended puree and mix well.
14. Add 1/4 teaspoon turmeric and stir well.
15. Add boiled green peas, sautéed carrots and beans. Mix well.
16. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix well.
17. Then, add 150 milliliters water, cover and cook for  5-7 minutes.
18. Open the lid, add 1 tablespoon fresh cream and mix well.
19. Now, add fried paneer and cook for 2 minutes.
20. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and give it a stir.
21. Now add 1 tablespoon coriander and mix well.
22. Remove the wok from heat.
23. Garnish it with coriander.
24. Serve hot.