|French beans||100 Gram, weighing around 4 oz|
|Carrots||100 Gram, weighing around 4 oz|
|Potatoes||100 Gram, weighing around 4 oz|
|Cauliflower||100 Gram, weighing around 4 oz|
|Capsicums||100 Gram, weighing around 4 oz|
|Paneer||100 Gram, weighing around 4 oz|
|Cashewnuts||100 Gram, weighing around 4 oz|
|Raisins||100 Gram, weighing around 4 oz|
|Green peas||100 Gram, weighing around 4 oz|
|Curds||1⁄3 Pint, around 1 teacup|
|Ghee||2 Cup (32 tbs), for deep frying|
|Pineapple pieces||1 Tablespoon|
|Garlic||6 Clove (30 gm)|
|Coriander seeds||2 Teaspoon|
|Cumin seed||1 Teaspoon|
|Shah Jeera||1 Teaspoon|
Cut the french beans, carrots and potatoes into small cubes.
Cut the cauliflower into big pieces.
Boil the french beans, carrots, cauliflower and green peas.
Deep fry the potatoes in ghee.
Cut the paneer into small cubes and deep fry in ghee.
Cut the capsicums into long strips.
Grind the tomatoes with very little water.
Whip the curds.
Heat the ghee in a vessel and fry the paste for a little time.
Add the tomatoes and curds and fry again for a few minutes.
Add the vegetables, cashewnuts, raisins, paneer pieces, salt and sugar and cook for a few minutes.
Decorate with pineapple pieces, silver foil and cherries.