Veg Jaipuri

1: Grind the cashew and tomato into a fine paste.

2: Heat oil in a pan and add the carrot and beans. Saute for 2 minutes.

3: Add the cabbage, capsicum, onion and green chilli. Add salt and saute for 2 more minutes. Remove it from the pan and set aside.

4: Heat ghee in the same pan. Add cumin seeds, dry red chilli and garlic. Saute for around 30 seconds.

5: Add green chilli, ginger and onion. Saute until the onion turns golden brown.

6: Add the tomato & cashew puree and mix to combine. Add salt, turmeric powder, coriander powder, Kashmiri chilli powder and cumin powder. Cook for 10 minutes, stirring regularly.

7: Add curd, mix well and cook for 2-3 minutes.

8: Add the grated paneer, cooked vegetables, garam masala powder, coriander leaves and butter. Mix and cook for 2 minutes.

9: Crush a roasted papad, mix and turn off the heat.

10: Serve it garnished with some grated paneer and crushed roasted papad.