Dear frienzs, this curry goes well with any plain ghee rice or pulaos.
Try this for Christmas. Meerra.

RICH CURRY

Ingredients:

25 grms cashew nuts
25 grms almonds
25 grms walnuts
All soaked and ground to paste

5 red chillies soaked and ground to paste
5 pips garlic, ground to paste
1 ½ inches ginger , ground to paste

3 tomatoes, blanch , puree and keep aside
2 big onions, 3 tsp butter
Sauté and grind to a paste

For marination:
¾ cups of curds
1 tsp chillie powder
¼ tsp turmeric powder
The ground , cashew, almond walnut paste
¼ cup cubed panner
1 ½ cups of mixed vege, carrots, French beans, peas,
capsicum, cauliflower,
All cut into equal bite sizes.
Salt to taste
Mix well and keep aside for 1 hour.

2 tbs oil
2 tbs butter
2 cardamom pods
2 cinnamon sticks
2 cloves
½ tsp cumin
2 bay leaves

1 tsp coriander powder

2 tbs cream
1 tsp kasuri methi

Method:
Heat a wok with the butter and oil.
Add in the cardamom, cinnamon, cloves, cumin and bay leaves.
Now add in the ground onion paste and keep sautéing till it
becomes deep brown in colour.
Add in the ginger and garlic paste and sauté for 2 more minutes.

Now add in the ground chillie paste sauté till the raw smell goes.
Add in the coriander powder and sauté for a minute.
Add in the pureed tomatoes and salt, let it boil over a
medium heat.
Add in the marinated vegetables, and required amount of water.
Cover and cook till the vegetables are cooked.

Finally add in the cream, mix well and sprinkle crushed
kasuri methi and switch off stove.
Keep it covered for 5 minutes for the methi flavor to infuse.
Serve with plain ghee rice.