Ingredients

• 1 medium carrot
  
• 10 french beans
  
• 2 small potatoes
  
• 3 cloves garlic cut into big pieces
  
• 1 small onion cut into big pieces
  
• 2 small pieces of cinnamon stick
  
• 3 bay leaves
  
• 1 piece ginger
  
• 2 cups milk Paneer made from 1 litre milk
  
  B
• 2 T butter
  
• 1 onion chopped fine
  
• 3 1/2 T tomato paste
  
• 3 T cream
  
• 1 cup water
  
• 1/4 t garam masala
  
• 2 fresh red chillies
  
• 2 cloves garlic lit piece ginger pinch of tandoori colour red chilli powder salt to taste coriander leaves for garnishing

Method

1. Deep fry the paneer cubes lightly. Chop the vegetables into cubes.
2. Boil the vegetables and paneer with the rest of the ingredients A till cooked.
3. Strain the vegetables and paneer from the milk and keep the milk aside. Throw away the garlic, onion, cinnamon, bay leaves and ginger. Keep the vegetables for later use.
4. For the gravy, pound chillies, garlic and ginger together.
5. Brown the onion in the butter and add the pounded ingredients followed by tomato paste and cook till oil surfaces.
6. Add the strained milk and the vegetables, red chilli powder, salt and the tandoori colour.
7. Add the water, cover and cook on slow fire for about 5 minutes.
8. Before serving add the garam masala, coriander leaves and the cream