Ingredients:

• 1 – carrot, peeled, diced into small cubes
• 1/2 cup – green peas, shelled
• 2 florets – cauliflower, broken into florets
• 5-6 – French beans, chopped into pieces
• 1 – capsicum, diced
• 1 – Tomato diced
• 1 – Onion diced
• 1 tbsp – Coriander leaves finely chopped
• 50 g – Paneer or Tofu
• 1 – large flake garlic, grated
• 1piece – ginger, peeled, grated
• 1/2 tsp – each mustard and Cumin seeds
• 1/2 tsp – Coriander seed (dhania) powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Red Chilli powder (optional)
• Salt to taste
• 1 tsp – Wheat flour
• 1/4 cup – Milk
• Grind to a powder after roasting lightly:
• 2 – whole Red Chillies
• 1- Clove
• 1/2 piece – Cinnamon
• 1 tsp – sesame seeds

Method:

1. Put carrot, cauliflower, beans, peas in a large microwave pan. Add 1/2 cup water, cover with a loose lid, micro on high for 4 mins.
2. Sprinkle more water if required, further micro on high for 2 mins, if veggies are not fully cooked.
3. Chop and put paneer in a mixie, add prepared powder.
4. Add tomato, grind to a smooth paste.
5. Heat a non-stick pan, add seeds, allow to pop.
6. Add onion, capsicum, stir cook for 2-3 mins.
7. Add ginger, garlic, stir, add all masalas, salt, stir and cook for a minute more.
8. Add boiled veggies, any of their leftover water and milk.
9. Stir, bring to a boil, cover and cook further on low, for 3-4 mins.
10. Sprinkle wheat flour, mix well till blended, and gravy has thickened a bit.
11. Pour into serving dish, garnish with chopped coriander.
12. Serve hot with bhakris or wholewheat chappatis.

Recipe courtesy of Saroj Kering