To Be Ground Into A Smooth Paste (makes Approx. 3/4 Cup)
1 medium sized onion , peeled
1 tbsp poppy seeds (khus-khus)
1 tbsp thick rice (chawal) flakes , soaked
8 to 10 black peppercorns (kalimirch)
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3 whole dry Kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
5 clove garlic (lehsun) , peeled
12 ginger (adrak)
2 tbsp of water
1 1/2 tbsp oil
3/4 cup finelychopped tomatoes
1/4 cup chopped french beans
1/4 cup peeled and chopped carrots
1/4 cup peeled and chopped potatoes
1/4 cup cauliflower florets
1/4 cup fresh green peas
1/4 cup sweet corn kernels
1/2 cup chopped paneer
1 tsp sugar
salt to taste
1/4 cup cream
1.Heat the oil in pressure cooker, add the prepared paste and sauté on slow flame for 5 to 7 minutes.
2.Add the tomatoes and sauté on a medium flame for another 3 to 4 minutes.
3.Add all the vegetables, paneer, sugar, salt and 1 cup of hot water, mix gently and pressure cook on a high flame for 2 whistles.
4.Allow the steam to escape using natural release method, before opening the lid.
5.Add the cream and mix well. Serve hot with phulkas.