Mixed Vegetable Patiala Style

Light winter chills are already here!! And so are a bunch or fresh winter vegetables! Be it the green crunchy peas or fresh tender french beans...even cauliflowers,which otherwise are available round the year , have a special freshness to them! I remember those small , little yelloish cauliflower bunch that comes in the market , especially during winters. I get them straight from farm and possibly organically grown at those little fields in the neighbourhood.
But some of the veggies do not make an interesting subji...a french bean subji reminds me of  my tiffin nightmares....But I love french beans in my chinese meals and also in mixed vegetable subji and kormas and pulaos!
So, a delicious creamy Mixed vegetable patiala layered by fried papads make a delicious subji to go with your rotis or parathas!
The recipe might be slightly different from the original one , but its close to what i had at a restaurant , where it was served in fried papad layers.

Ingredients:
1 large Onion sliced
8-10 Cashewnuts
1/2 Cup Green Peas ,shelled
1/2 Cup Chopped Cauliflower florets
1/2 Cup Chopped French beans
11/2 tsp Red Chilly Powder
1/2 tsp Turmeric
1 tsp Garam Masala
1/2 Tsp Jeera or Cumin Seeds
1 tsp Namak Shamak
1 tsp Sugar
2-3 tbsp Milk
1 tbsp Cream
1-2 tbsp Oil
2-3 Fried Urad Papads
1/2 Cup Grated Paneer
Chopped Coriander for Garnish

Boil 2-3 cups water in a vessel and add sliced onion and cashewnuts.
Let the onions cook till translucent and cashewnuts swollen a bit and floating.
Drain and cool. Grind it in a mixie to a fine paste.

Blanch the chopped cauliflower,french beans,green peas in hot water and keep aside.
 Heat oil in a kadhai and add cumin seeds to splitter.
Now add the onion and cashewnut paste and saute on low to medium flame , frying with a spoon to avoid sticking to the bottom. Keep frying till it forms a lumph and leaves out oil.
Now make a paste of red chilly powder,turmeric and garam masala with some water and add to the kadhai.

Saute for 1-2 mins and add the blanched vegetables and mix well.
Add the milk and stir.

Season with salt,sugar and cook for 3 mins.

Add half the grated paneer and chopped coriander and mix.
Finally add cream and put off the flame.

In a serving bowl, place a fried papad at the base and top it with the prepared vegetable.
Now put another papad over it and again top with a layer of gravy.

Finally add grated paneer over the top and garnish with chopped coriander.
Serve with hot parathas,naans or rotis.

Serve an entire layer from bottom to top to include the papad . The combination tastes yumm.
And serve immediately after layering,else the papad might get too soggy.