Ingredients:
Tomato -1
Capsicums -2
Green chillies -2
Baby corn - 2oo gms
Carrots -2
Beans -7-8 nos
Potato - 1 medium size
Paneer cubes - 1/4 cup
Red chiily powder - 1 tsp
Haldi powder (turmeric) -1/2 tsp
Dhania powder -1 Tblsp
Garam masala powder -1 tsp
Kasoori Methi (dry fenugreek leaves) -1 1/2 tsp
Salt - as required
Oil - to cook
Fry in oil and then grind to paste:
Onion 1 big
Tomatoes - 2
Cashew nuts -10
Method:
Cut all the vegetables into 1 1/2 inch length pieces.
(If you want you can pre cook the vegetables except paneer cubes in microwave oven for 7 minutes and the add to the masala or cook it along with the masala gravy.)
Slit green chillies into two.
Heat oil in a kadai and add slit green chillies and tomato pieces and stir fry for 2 minutes.
Now add the ground paste and then stir fry for some time.
Add all the masala powders and salt and mix with the paste.A
Add all the vegetable pieces into this masala mixture in the kadai and mix nicely and then add the paneer cubes and cook in reduced flame.
Add some water and cook till the gravy becomes thick.
Wash dry fenugreek leaves (kasuri methi) in warm water and add to curry just before removing from fire.
After the vegetables are cooked nicely, remove from fire and serve hot in a kadai along with phulka chapathis or rotis.
