Ingredients:

• 500 g – paneer, cubed
• 500 g – tomato, blanched, peeled and chopped (discard seeds)
• 500 g – zucchini, sliced (do not peel)
• 250 g – carrot, sliced
• 250 g – pumpkin, peeled and cubed
• 200 g – green capsicum, chopped (discard seeds)
• 200 g – red capsicum, chopped (discard seeds)
• 200 ml – Tomato puree
• 1.5 cup – onion, chopped
• 1.5 litre – vegetable stock
• 6 flakes – garlic, crushed
• 3 tbsp – fresh basil, chopped
• 2 tbsp – Olive oil
• 1/2 tsp – Turmeric powder
• 1/2 tsp – dried Thyme
• 1 tsp – dried dill leaves
• 2 – Bay Leaves
• 1 tsp – salt
• 1/4 tsp – freshly ground black pepper

Method:

1. Heat oil in a deep non-stick pan.
2. Add onion, garlic and saute lightly.
3. Add stock, turmeric powder, thyme, bay leaves and dill.
4. Add all the vegetables except the tomato.
5. Add salt and simmer till the vegetables are very soft.
6. Add tomato, tomato puree and simmer for 5 more mins.
7. Stir well so that the vegetables are partially mashed.
8. Add paneer and pepper.
9. Simmer for 5 more mins.
10. Taste and correct the seasoning.
11. Serve hot, garnished with basil.
12. Serve with crusty wholewheat rolls.