Measurements

• 1 Bay Leaf
• 2 Cardamom Pods
• 1 cup Carrots
• 1/4 cup Cashews
• 1 cup Cauliflower Florets
• 1/4 cup Cilantro, chopped
• 1 Cinnamon Stick
• 3 Cloves
• 1 tsp Coriander Powder
• 1/2 cup Vegan Cream
• 1 tsp Cumin Seeds
• 1 tsp Garam Masala
• 2 cloves Garlic
• 2 tbsp Oil
• 1 inch Ginger
• 1 cup Green Beans
• 2 Green Chilies
• 1 cup Almond Milk
• 1 large Onion
• 1 cup Vegan Paneer
• 1/2 cup Peas
• 2 medium Potatoes
• 2 tbsp Raisins
• 1/2 tsp Red Chili Powder
• Salt to taste
• 2 Tomatoes
• 1/2 tsp Turmeric Powder

Preparation Method

• Heat oil in a large pan over medium heat.
• Add bay leaf, cardamom pods, cinnamon stick, cloves, and cumin seeds.
• Sauté until fragrant.
• Add chopped onions and sauté until golden brown.
• Add minced garlic and ginger, and sauté for another minute.
• Add pureed tomatoes, coriander powder, turmeric powder, red chili powder, and salt.
• Cook until the oil separates from the masala.
• Add diced carrots, potatoes, cauliflower, green beans, peas, and green chilies.
• Mix well.
• Add almond milk and bring to a boil.
• Reduce heat and simmer until the vegetables are tender.
• Add vegan paneer, cashews, raisins, and vegan cream.
• Cook for another 5-7 minutes.
• Stir in garam masala and chopped cilantro.
• Cook for another 2 minutes.
• Serve hot with rice or gluten-free naan.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.