Ingredients:

• 75 g -small green beans, chopped finely
• 1 – medium potato, julienned
• 1 large carrot, julienned
• 1 – medium-sized tomato, julienned,
• 1/2 – large onion, julienned
• 100 g – Green peas
• 1 – green capsicum, julienned
• 1/2 tsp – turmeric,
• 5 tbsp – oil
• 6 – Red Chillies
• 1/2 tsp – Cumin seeds
• 2 tbsp – ginger, julienned
• 1 tbsp – ginger-garlic paste
• 2 tbsp – Vinegar
• 1 tbsp – Paneer
• Spices :
• 1 tsp – Red Chilli powder
• 1 tsp – Garam Masala
• 1 tsp – ground Fenugreek (kastoori methi)
• Salt to taste
• Garnish :
• Coriander leaves
• 1/2 – onion, sliced
• 2 tbsp – ginger, julienne

Method:

1. Prepare the vegetables and bring a large pot of water to the boil.
2. Add turmeric and salt.
3. Add vegetables to the boiling water and let boil for one minute, then strain.
4. Keep the vegetables under cold running water and set aside.
5. Heat oil in a pan. Add cumin seeds, the red chilli and stir-fry until golden brown.
6. Add ginger and garlic paste and stir-fry till fragrant.
7. Add vinegar, paneer and fry for one minute.
8. Add the spices, season with salt and stir-fry till spices are cooked.
9. Add the blanched vegetables and stir for 2-3 mins.
10. Cover the pan and steam for 1-2 mins for the vegetables to cook in their juices.
11. Garnish with fresh coriander leaves, onion slices and ginger.