firstly, in pan heat 1 tsp butter and 2 tsp oil.

add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon and 5 cloves. saute until the spices turn aromatic.

now add 2 tomato, ¼ cup cashew, 2 clove garlic, 1 inch ginger, ½ tsp chilli powder and ½ tsp salt.

saute for a minute or until the tomato shrinks slightly.

further add 1 cup water, cover and boil for 5 minutes or until tomatoes are cooked well.

cool completely, and blend to smooth paste. keep aside.

firstly, in a large vessel take hot water, add 1 tsp salt and get to a boil.

add 20 florets gobi, 1 carrot and boil for 2 minutes.

now add 10 beans, ½ cup peas and 1 cup palak.

stir and get to a boil. do not over the vegetables as they turn mushy.

drain off the vegetables and keep them aside. you can use leftover water as veg stock to prepare soup or use to knead the dough.

firstly, in a large kadai heat 2 tbsp oil and 1 tbsp ghee.

add 1 bay leaf, 2 pods black cardamom, 1 inch cinnamon, 1 tsp cumin and ½ tsp ajwain.

saute until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder. saute until the spices turn aromatic.

add 1 tomato and saute until the tomato turns soft and mushy.

additionally, add prepared makhani gravy and 1 tsp salt.

stir and cook until the oil separates from the gravy.

now add boiled vegetables and mix coating the gravy well.

further, add 1 cup water and 1 chilli. mix well adjusting the consistency as required.

also, add 15 cubes of paneer and ¼ cup cream. mix well combing everything well.

cover and simmer for 5 minutes, or until the flavours are absorbed well.

now add 1 tsp sugar, 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.

finally, enjoy nizami handi with roti or naan.