Ingredients

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3 tbl Unsalted butter
1/4 cup Mixed nuts (cashews and pistachios are good)
1/4 cup Raisins
2 tsp Minced garlic
1 lrg Onion, finely chopped
1 med -size tomato, chopped
1/2 cup Broccoli florets
1/2 cup Cauliflower florets
1/2 cup Green bell pepper, cut into 1-inch diamonds
1/2 cup Red bell pepper, cut into 1-inch diamonds
1 med -size carrot, sliced, then cut into diamonds
1/4 cup Green beans, cut in 1-inch diagonal pieces
1/4 cup Peas (fresh or frozen)
1/4 tsp Turmeric
1 tsp Ground coriander
1 tsp Ground cumin
1/2 tsp Ground cardamom.
1/2 x To 1 teaspoon cayenne pepper
1 tsp Salt
1/4 cup Water
8 oz Paneer (see recipe), cub- ed and broiled or sauteed
1/2 cup Heavy cream
1/2 cup Pineapple chunks (fresh or canned, drained)

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Method :

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* Heat 2 tablespoons of the butter in a large skillet over medium-high heat.

* Add nuts and stir-fry until brown. Remove with slotted spoon and set aside.

* Add raisins and fry until plump, remove and set aside.

* Add remaining butter to the skillet. Add garlic and onion and cook until lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add remaining vegetables and stir-fry for 6 minutes.

* Stir in spices, salt and water. Bring to a boil, reduce heat, cover and cook until vegetables are tender, 8 to 10 minutes.

* Stir in paneer, cream and pineapple. Cook until heated through. Transfer to a serving dish. Garnish with fried nuts and raisins.