Parotta&Navratna kurma

INGREDIENTS:
3 tablespoons vegetable oil or unsalted butter
1/4 cup cashews
1/4 cup raisins
1 Big onion (finely chopped)
1/2 cup chopped carrot
1/4 cup chopped tomato
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
1/4 cup lima beans
1/4 cup corn
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
1 teaspoon ginger-garlic paste
1 (8 ounce) can tomato sauce
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
salt to taste

1.Heat 1 tablespoon butter in a pan over medium heat. Place cashews in the pan, cook and stir until golden brown, and set aside.
2.Heat oil in a separate kadai over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften,and set aside.
3.Stir onion into the skillet, and cook until tender.
4.Mix in garlic paste and ginger paste, and cook 1 minute.
5.Add finely chopped tomatos and cook untill tender.
6.Add turmeric powder, coriander, and garam masala and fry it 4 2-3 min,stir in tomato sauce
7.Stir milk and cream into it.
8.Pour in required amount of water, and mix in raisins, carrots, beans,corn,lima beans and potatoes.
9.Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender. 10.Then add paneer and cashews with the vegetables.
11.Bring to a boil, and continue cooking 2 to 3 minutes.Finally add the peas and cook for 2 min. Season with salt to taste.
12.You can eat this with parotta,naan and chappathi.