What you need
Cauliflower: 2 cups (chopped into cubes)
Capsicum: ¾ cup( chopped into cubes)
Red bell pepper: ½ cup
Onion: 1 no
Potato: 1 cup ( chopped into cubes)
Carrot: 1 no
Green peas: 1/3 cup( I used frozen one)
Green beans: 1/3 cup( I used French cut beans, frozen)
Tomato: 2 no ( chopped finely, deseeded and remove the juice)
Green chili: 1 no ( I used Serrano pepper)
Cashew : 15 no
Golden Raisins: 1 ½ tablespoon
Ghee/clarified butter: 1 tablespoon
Oil:1 tablespoon
Milk: 1/3 cup
Pineapple: ¼ cup (chopped into cubes)
Grapes: 20 no (I used red grapes)
Ginger: 1 inch
Garlic: 2 cloves
Spices
Cloves: 5 no
Cinnamon: 1 inch ( 4 pieces)
Cardamom: 3 no
Mace: ¼ teaspoon
Bay leaves: 2 no
Cumin: ½ teaspoon
Garam masala: ½ teaspoon
Turmeric: ¼ teaspoon
Cumin Powder: ¼ teaspoon
Coriander powder: ¼ teaspoon
Caraway seeds: ¼ teaspoon
Coriander leaves: 2 tablespoon
Water: 4 ½ cup
How I made
In a sauce pot boil potato and carrot for 20 minutes or until they ¾ the done. Then add rests of chopped vegetables expect peas and tomato and cook for another 7 minutes. Add salt before last 5 minutes of cooking. Once cooked, remove from the fire and drain them in a colander and set aside.
In the mean time heat 1 tablespoon of oil and add onion, green chili , garlic and ginger and cashew about 10 no ( keep rest for final garnish) fry them until onion become translucent or change color along with other ingredients also gets fried. Switch off the flame, set aside for 10 minutes to cool little bit. Then grind them into fine paste with adding ¼ cup of water. Set aside.
Heat ghee/clarified butter in a skillet and add cashew which kept for garnish along with raisins until cashew becomes golden color and raisins become plums up. Remove them from fire and set aside. In the same pan heat, caraway, cumin, bay leaves, cinnamon, cardamom, bay leaves and mace. Once cumin starts splutter add cashew onion gravy and cook until the oil oozes out. Then add peas and cook for another 3 minutes.
To this add turmeric, cumin, coriander powder, salt ,gram masala and add boiled vegetables and rest of water and let it cook for 3 minutes or until the flavors get incorporated into them in a slow flame. Then add Milk and simmer for 1 minute and add black pepper powder. Let it simmer for another 2 minutes. Add pineapple, grapes and ghee roasted cashew, raisins and coriander leaves and switch off the flame. After adding the fruit then there is no further cooking.
Enjoy with Rice or Nan or whole wheat pita bread.