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• Serves: 4-6 
• Prep time: 30 min 
• Cooking time: 45 min 

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• 2 tbsp oil 
• 2 tsp cumin seeds 
• 2 cardamom pods, cracked slightly 
• 2 cm cinnamon stick 
• 2 cloves 
• 1 bay leaf 
• 2 whole black peppercorns 
• 5 garlic cloves, chopped 
• 1 inch ginger, peeled and chopped 
• 1 green chilli, chopped 
• 3 medium onions, chopped 
• 1½ tbsp coriander and cumin powder 
• 1 tsp turmeric powder 
• 1 tsp chilli powder 
• 3 medium tomatoes, chopped 
• ½ cup water 
• 3 medium carrots, diced 
• 1 cup fresh green peas 
• ½ cauliflower, cut into florets 
• 20 French beans, roughly chopped 
• 1 red pepper, finely chopped 
• 400g paneer, cut into small cubes 
• 1 tsp honey 
• Salt to taste 
• 1 tsp dried fenugreek leaves, crushed 
• Chopped coriander to garnish 
• Chopped spring onions to garnish 

For the garam masala: 

• ¼ cup coriander seeds 
• 2 tsp cumin 
• 1 tbsp fennel seeds 
• ½ tsp salt 
• 1 bay leaf 
• 1 inch cinnamon stick 
• 1 black cardamom 
• â…“ whole nutmeg 
• 1 tbsp whole black peppercorns 
• 5 green cardamom 
• 1 piece dried mace 
• 1 small star anise 
• 4 cloves 

²Ñ±ð³Ù³ó´Ç»åÌý1. For the garam masala, roast coriander seeds lightly in a pan. Remove and set aside. 2. In the same pan, roast cumin and fennel seeds lightly and set aside to cool. 3. Roast black cardamom, black pepper corns, green cardamom, cloves, mace, bay leaves, star anise and salt lightly until fragrant. 4. Combine all roasted whole spices. Grind in small batches using short pulses, being careful not to overheat the spices. 5. Strain the powder and reblend any coarse bits. 6. Heat oil. Add cardamom pods, cinnamon, cloves, bay leaf and peppercorns. Add cumin and allow to sizzle. 7. Add onions and fry for up to 30 minutes on a low heat until soft and golden brown. 8. Add green chillies, ginger and garlic and sauté for a minute. Add turmeric, coriander, cumin powder and chilli powder. 9. Remove whole spices from the pan. Add chopped tomatoes and cover until oil separates. 10. Take off the heat and purée the mixture with a hand blender until smooth, then strain. 11. Add honey and salt to taste. 12. Add carrots and water, cover and cook for 5 minutes over a low heat. Add French beans and green peas and cook for a further 3 minutes. Then add the cauliflower. Make sure vegetables don’t overcook. 13. Soak paneer in boiling water for 5 minutes. Drain water, pat paneer dry with a kitchen towel and fry in a pan until golden brown. Soak paneer again in boiling water. 14. Add paneer and red peppers to the gravy, cover and cook for 2 minutes. 15. Add dried fenugreek, mix well and garnish with coriander and spring onions.