Soak and prep: Soak cashews in hot water for 15 minutes. Chop all vegetables and paneer into bite-size pieces. Set aside.

Blend the cashews: Drain cashews, then blend with 2–3 tablespoons of water into a smooth paste. This will thicken the sauce and add creaminess without heavy cream.

Toast the paneer (optional but recommended): Heat 1 tablespoon oil in a nonstick pan. Add paneer cubes and cook on medium until lightly golden on most sides, about 4–5 minutes. Remove and set on a plate.

Bloom the spices: In a wide pot, heat 1–2 tablespoons oil over medium. Add cumin seeds and let them sizzle for 30 seconds. Add onions and cook, stirring, until golden brown, 6–8 minutes.

Add aromatics: Stir in garlic and ginger. Cook 1 minute until fragrant but not burnt.

Build the base: Add tomatoes, tomato paste, salt, coriander, turmeric, paprika, and chili powder. Cook 5–7 minutes, stirring, until the tomatoes break down and the oil separates slightly at the edges.

Stir in cashew paste: Add the cashew cream and mix well. It will look thick and glossy.

Loosen with liquid: Pour in 1 cup water or stock and bring to a gentle simmer. Adjust thickness as needed—this should be saucy enough to coat the vegetables.

Add vegetables: Stir in the mixed veggies starting with the firmest (carrots, green beans), then softer ones (bell peppers, zucchini), and peas last. Cover and simmer 6–10 minutes until tender but not mushy.

Add paneer and finish: Fold in the toasted paneer. Add garam masala and kasuri methi. Simmer 2–3 minutes to let the flavors meld.

Balance and brighten: Stir in yogurt or coconut milk off the heat to prevent curdling. Add lemon juice and adjust salt, pepper, and heat level to taste.

Garnish and serve: Top with chopped cilantro. Serve hot with basmati rice, quinoa, roti, or naan.