(Royal Braised Vegetables in Cardamom Nut Sauce)
2 medium potatoes (about 1/2 lb.)
2 medium turnips (about 1/2 lb.)
1 carrot (about 1/4 lb.)
12 tbsp vegetable oil
Paneer from 4 cups of milk, or another potato (about 1/4 lb.)
2 c. finely chopped onions
1 tbsp. finely chopped garlic
1 1/2 tbsp. finely chopped ginger
2 green chilies, seeded and minced (dan's note: I used cayenne)
12 green cardamom pods
1 stick cinnamon, 3 in. long
5 tbsp. ground blanched almonds
1 c. plain yogurt
1/4 c. peas, fresh or frozen
1 tbsp. salt
1/4 c. heavy cream
Peel and dice potatoes, turnips, carrot. Put into a bowl of cold water to prevent discoloring.
Heat 3 tbsp oil in a big heavy pan. Add paneer, saute (with a lid handy), remove to a bowl.
Add the rest of the oil, onions, garlic, ginger, chilies, increase heat to high, fry until light brown (~10 min.), stirring constantly to prevent burning. Add cardamom, cinnamon, cloves, and fry 5 more minutes. Add almond powder, stir, fry for 2 more minutes.
Add the yogurt, 2 tbsp at a time (add more when evaporated). Keep stirring a lot so it doesn't burn.
Drain and add vegetables. If peas are fresh, add now. Add salt, 1 1/2 c. hot water. Boil, simmer, cook (covered) until tender but still firm, about 30 min. Add paneer, cream, and peas if frozen, cook (uncovered) 10 minutes. The sauce should be thick. If it's too thin, simmer it some more; if it's too thick, add milk or water. Season, serve. Stores well, tastes better the next day.
Also, check it out: to make Shahi Sabz Biriyani, cook 2 cups basmati rice, add, put in the oven for 30 minutes at 300.
Source: Classic Indian Cooking by Julie Sahni, pg. 269-271, 381-382