Malabar Cashew and Coconut Stew

Time: 25 to 30 minutes
Services: 1

Material:
1 cup coconut milk
1 small carrot, medium cubes
3-4 French beans, medium pieces
1 small potato, peeled and medium cubes
70 grams paneer, medium cubes
80 grams red pumpkin, cubes
Malabar Spice Mix:
1 teaspoon black pepper corn
1 teaspoon cloves
1/2 star anise
4-5 cardamoms
2 tbsp fennel seeds
2 pinches mace
2 pinches nutmeg powder
1 stick cinnamon
Other Ingredients:
1 tablespoon butter
1 teaspoon ginger garlic paste
2 to 3 tablespoons onion, finely chopped
1 tablespoon cashew paste
salt to taste
fried cashews for decoration

Method:
1) Dry roast all the ingredients given under spice mixture. Then grind it finely and make powder.
2) Heat butter in a pan. Add ginger garlic paste and onion. Fry for a minute. Then add potato pieces, carrots and French beans. roast.
3) Add coconut milk and some water. Boil it. Add cashew paste.
4) Add pumpkin, cheese, 1 teaspoon spice mixture and cook on low flame for 5 to 8 minutes. Add salt. Garnish with cashews.
5) Serve the stew in a plate with roasted bread slices and boiled rice.