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Nine Jewels (uses Bok Choi and Cilantro)


        2 tablespoons vegetable oil, divided

        1/3 cup cashews

        1 medium onion, grated

        2 cloves garlic, finely minced

        1 inch ginger root, peled and grated

        1 (8 ounce) can tomato sauce

        1/8 teaspoon cayenne pepper

        1/2 teaspoon ground turmeric

        2 teaspoons ground coriander

        1 teaspoon garam masala

        ½ tsp. black mustard seed (optional)

        1 cup water

        1/4 cup dried cranberries

        1/2 cup chopped carrots

        1/2 cup chopped green bell pepper

        1/2 cup chopped fresh or frozen green beans

        1/2 cup fresh or frozen green peas

        2 cups chopped Bok Choy

        1 yam, peeled and chopped

        4 ounces paneer, cubed

        salt to taste

        ½ cup cilantro, chopped, for garnish

        heavy cream  or plain yogurt for garnish



        Dry roast cayenne, tumeric, boriander, garam masala, and mustard seed for a few minutes over high heat, stirring constantly, fragrant. Add 1 tablespoon oil and reduce heat t0 medium. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic and ginger, and cook 1 minute. Stir in tomato sauce, and water, and mix in dried cranberries, carrots, green bell pepper, beans, peas, Bok Choy, and yam. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until carrots and yams are tender.

Stir paneer into the skillet with the vegetables and heat through; Season with salt to taste. Garnish with freshly chopped cilantro. Serve with heavy cream or plain yogurt.  May be served over brown basamati rice but is a very filling dish without it.

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