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- Heat a pan. Add one tablespoon ghee and sauté coriander seeds, cashewnuts, khoya and green chillies for two minutes.
- Grind the above mixture with cream and saffron to a smooth paste.
- Heat the remaining ghee in a pan. Sauté onions and ginger-garlic paste till light golden in colour.
- Add tomatoes and garam masala powder and cook till the tomatoes are pulpy.
- Add the carrots, French beans, green peas, capsicums, salt, the ground paste, raisins and one cup of water and simmer for five to seven minutes.
- Serve hot garnished with coriander leaves.
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