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