Ingredients:1. Onions - 1 or 2 (your choice)
2. Potatoes - 2 small
3. Capsicum - 1
4. Carrot - 1
5. Turmeric powder - 1/2 tsp
6. Salt
7. Paneer pieces - 1 cup
8. Coriander leaves
9. Lemon(optional)
To grind to a paste:
Cashews - about 20
Sombu - 1 tsp
Coconut - 3/4 cup
Cloves - 6
Cinnamon
Elaichi - 4
Green chillis - 1 or 2
Method:
1. Heat oil in a pan. Fry veges 1 through 4 for 10 minutes.
2. Grind the above ingredients to a thick paste. Add the paste to the veges.
3. Add enough water to get a gravy consistency.
4. Close the lid and let it cook till the veges are fully cooked and oil starts to float on top(takes approximately 30 minutes).
5. Fry paneer pieces with little oil separately and add it to the gravy.
6. Garnish with coriander leaves and serve with a wedge of lime.
7. Serve with rotis or parathas.
