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Mixed spicy vegetables in a curry base.
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Preparation Time : 10-15 minutes
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Cooking Time : 25-30 minutes |
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Servings : 4 |
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Green capsicums, seeded and cubed |
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2 medium |
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Potatoes , 1/2 centimeter thick oval shaped slices |
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2 medium |
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Carrot , inch pieces, boiled |
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1 large |
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French beans , 2 inch pieces, blached |
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10 |
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Cauliflower , florets, blanched |
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1/4 small |
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Oil |
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2 tablespoons |
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Cumin seeds |
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1 teaspoon
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Onions , quartered and layers separated |
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2 medium |
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Red chilli powder (deghi mirch) |
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1 1/2 teaspoons |
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Turmeric powder |
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1/2 teaspoon |
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Whole dry red chillies, broken |
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2 |
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Tomato puree |
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1/2 cup |
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Tomato ketchup |
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1/3 cup |
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Salt |
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to taste |
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Ginger, cut into thin strips |
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2 inch piece |
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Fresh coriander leaves, chopped |
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2 tablespoons |
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Cottage cheese (paneer) , 2 inch long pieces |
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100 grams |
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Preparation Method |
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Boil all the vegetables till half done.Heat oil in a kadai, add cumin seeds and sauté till they begin to change colour. Add onions and stir.
Add capsicum, potato, carrot, French beans and cauliflower. Toss.
Add red chilli powder, turmeric powder, broken red chillies and toss.
Add tomato puree, tomato ketchup and salt. Stir and add ginger strips, coriander leaves and toss again.
Add paneer and toss lightly. Cook till the paneer pieces get heated through.
Serve hot.
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