Ingredients:

• 2-4 cubes – paneer/tofu
• 8-10 – Spinach leaves
• 1/2 – onion, chopped
• 1 – chopped Tomato
• 8-10 slices – Mushroom
• 5-6 – cut beans
• 2-3 florets – Cauliflower
• 5-6 leaves – Cabbage
• 4-5 – ground Carrot
• 1-2 florets – Broccoli (optional)
• 1 – chopped green Capsicum
• 1 bowl – Green peas
• 1 bowl – Corn seeds
• 1 bowl – lima beans (optional)
• 2 tbsp – Pasta sauce
• Finely chopped – Ginger
• Finely chopped – Garlic
• 1/2 tsp – Cumin seeds
• 2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1 tsp – Kashmir mirch/deggi mirch
• 1 tsp – Garam Masala
• 1 tsp – amchur powder
• Salt to taste

Method:

1. Pre-preparation:
2. Cut paneer/tofu into desired shape (long rectangle/triangle).
3. Finely chop onion, garlic, tomatoes and ginger.
4. Cut all the vegetables (try to cut in same shape).
5. Preparation:
6. Heat oil in a heavy pan.
7. Add cumin seeds, asafoetida. Stir it.
8. Add finely chopped garlic, ginger and onion and stir it until it becomes light brown in colour.
9. Mix turmeric powder, coriander powder, salt, red chilli powder.
10. Fry it for 3-4 mins.
11. Add chopped tomatoes in it and fry it for some time.
12. Add all the chopped vegetables in it except paneer/tofu.
13. Cover it and cook it for 10-15 mins at medium heat.
14. Open the cover and add pasta sauce, paneer/tofu cubes.
15. Cook it again to remove the excess water if required.
16. Sprinkle garam masala and amchur powder.
17. Garnish it with cream or with butter depending upon the taste.

Recipe courtesy of Bharti Agarwal