Prep 30 m
Cook 40m


    225 gms cottage cheese (paneer), cubed

    225 gms yellow pumpkin, peeled and diced

    100 gms shelled peas

    175 gms yam, peeled and diced

    4 medium potatoes, peeled and diced

    50 gms puffed lotus seeds (makhanas)

    100 gms carrots, diced

    4 large onions, sliced

    2 tsp raisins

    2 green chillies, seeded and chopped

    8 cloves garlic, 1-inch piece ginger and 1 tsp cumin seeds, ground to a paste

    1 cup (250 ml) plain yoghurt

    1 tsp garam masala

    4 cloves

    1-inch piece cinnamon

    1 tsp sugar

    ½ tsp turmeric powder

    Juice of two lemons

    6 tsp oil

    1 or 1 ½  tsp salt

    2 tbsp coriander leaves, finely chopped

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Ingredient Substitution Guide


1. Heat oil in a pan, add sugar, allow it to brown, add yam, peas, pumpkin, potato and carrots.

2. Stir well and fry until colour of vegetables turns brown. Remove from oil. Place them on a kitchen paper. In same oil-fry cottage cheese pieces until brown and remove from oil. Fry onions until brown, add cloves and cinnamon.

3. After a few seconds add ground paste and fry until the mixture turns brown. Stir in salt, turmeric and green chillies. Mix well. Add vegetables, raisins, lotus seeds with ½ cup (125ml) water. Cover and cook over low heat for 15 minutes.

4. Beat curd lightly and pour it to the vegetables. Mix well. Cook for a few minutes. The gravy should be thick. Keep stirring. Add lemon juice. Serve hot. Garnish with chopped coriander leaves.