Ingredients
For the Vegetables: 1 cup bell peppers (red, green, yellow), julienned 1 cup carrots, julienned 1 cup French beans, cut into 2-inch pieces, 1 cup cauliflower florets, 1 cup paneer (optional), cubed 1 cup onions, sliced 1 cup tomatoes, diced or sliced½ cup green peas (optional)
For the Sauce: 2 tablespoons oil, 1 teaspoon cumin seeds, 1 tablespoon ginger-garlic paste, 2 green chilies slit, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 tablespoon tomato ketchup, 2-3 medium tomatoes, pureed, Salt to taste, ½ teaspoon sugar (optional, to balance flavors)
For Garnish: 2 tablespoons fresh coriander leaves, chopped 1 teaspoon kasuri methi (dried fenugreek leaves).
Instructions
– Parboil the carrots, beans, and cauliflower in salted water for 2-3 minutes. Drain and set aside.
– Keep the bell peppers, onions, and tomatoes raw, as they cook quickly.
– Heat oil in a large pan or wok.
– Add cumin seeds and let them splutter.
– Add ginger-garlic paste and slit green chilies; sauté for 1 minute.
– Stir in turmeric, red chili powder, coriander powder, and cumin powder.
– Add the pureed tomatoes and cook until the oil separates (about 5-7 minutes).
– Add tomato ketchup, salt, and sugar if needed.
– Add the parboiled and raw vegetables to the sauce. Toss to coat evenly.
– Cook for 5-7 minutes on medium flame, keeping the vegetables slightly crunchy.
– Add garam masala and kasuri methi. Add cubed paneer and cook for 2 minutes. Serve.