Carrots peeled cut into 1 inch pieces and blanched
French beans cut into 1 inch diamonds and blanched
Green peas blanched
Coriander seeds crushed
Green chillies slit
a few strands
Garam masala powder
Fresh coriander leaves chopped
Heat a pan. Add one tablespoon ghee and sauté coriander seeds, cashewnuts, khoya and green chillies for two minutes. Grind the above mixture with cream and saffron to a smooth paste.
Heat the remaining ghee in a pan. Sauté onions and ginger-garlic paste till light golden in colour. Add tomatoes and garam masala powder and cook till the tomatoes are pulpy.
Add the carrots, French beans, green peas, capsicums, salt, the ground paste, raisins and one cup of water and simmer for five to seven minutes.
Serve hot garnished with coriander leaves.