A rich and flavorful vegetable curry, perfect for a comforting meal.
Blanch the cauliflower and potatoes in boiling water until tender, then drain and set aside.
Blanching helps to partially cook the vegetables, retaining their color and nutrients.
Heat butter in a pan and add bay leaf, cinnamon stick, cloves, cardamom, and fennel seeds. Sauté until aromatic.
Toasting the spices in butter releases their essential oils, enhancing the flavor.
Add ginger paste and green chilies to the pan and sauté for a minute.
Stir continuously to prevent the ginger from burning.
Mix in red chili powder, coriander powder, and cumin powder. Cook for another minute.
Cooking the spices briefly enhances their aroma and flavor.
Blend cashew nuts with water to form a smooth paste, then add it to the pan.
Ensure the paste is smooth to avoid lumps in the curry.
Stir in tomato puree, tomato sauce, and honey. Cook until the mixture thickens slightly.
Simmering the tomato base enhances its sweetness and depth.
Add the blanched vegetables and frozen peas to the pan. Mix well and cook until heated through.
Stir gently to avoid breaking the vegetables.
Sprinkle garam masala powder and kasuri methi over the curry. Gently fold in paneer cubes.
Adding paneer at the end prevents it from crumbling.
Serve the curry hot with your choice of rice or bread.
Garnish with fresh cilantro for added color and flavor.
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