|Ghee||1⁄4 Cup (4 tbs)|
|Cumin seeds||1 Teaspoon|
|Onions||1⁄2 Cup (8 tbs), grated|
|Cashew nuts||25 (Soaked For 30 Minutes And Ground To A Paste)|
|Cashewnuts||25 (soaked for 30 minutes and ground to a paste)|
|Poppy seeds||1 Tablespoon (Soaked 30 Minutes And Ground To A Paste)|
|Milk||1⁄8 Cup (2 tbs)|
|Nariyal ka burada||1 Tablespoon (Desiccated Coconut)|
|Chilli powder||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
|Coriander seeds||1⁄2 Tablespoon, powdered|
|Khoya||1⁄8 Cup (2 tbs) (Mashed Into A Paste With Water)|
|Mixed vegetables||3⁄4 Cup (12 tbs), blanched|
|Thick cream||1⁄8 Cup (2 tbs) (For Garnishing)|
|Chopped coriander leaves||1 Tablespoon (For garnishing)|
|Chopped coriander||1 Tablespoon (For Garnishing)|
Point1-Heat the ghee in a heavy based pan, and add the cumin.
Point2-When the seeds splutter, add onions and saut till a light brown.
Point3-Now add the ground paste and saut till the fat separates.
Point4-Increase the heat, add the vegetables, and turn around to mix.
Point5-Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.
Point6-Add 3/4 cups water and the khoya, bring to a boil, and then simmer, uncovered for 5-6 minutes.
Serve hot garnished with the cream and coriander leaves.