MIXED VEG SABZI

INGREDIENTS:

Potato	¼ cup – peeled and chopped into cubes
Carrot	¼ cup – peeled and chopped into cubes
Green beans	¼ cup – cut into 1” pieces
Cauliflower	¼ cup – chopped into small florets
Capsicum	¼ cup – chopped into cubes
Paneer	¼ cup – cut into cubes
Green peas	3 tbsp
Onion	1 large – roughly chopped
Tomato	2 medium – chopped into chunks
Ginger	1 inch piece - chopped
Green chili	1-2
Cashew nuts	5-6
Cumin seeds	¼ tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tbsp
Cumin powder	½ tsp
Garam masala powder	1 tsp
Kasuri methi	1 tsp
Oil	2-3 tbsp
Coriander leaves	2 tbsp chopped
Heavy cream	2 tbsp

METHOD:

• Heat 1 tbsp oil in pan and add chopped potato, carrot, beans and cauliflower. Saute for 4-5 mins until small brown spots appear.
• Add the chopped capsicum and green peas. Saute for another 2 mins. Transfer the sautéed vegetables to a plate and keep aside.
• In the same pan, add ½ tbsp oil and add chopped ginger, green chili and onion. Saute until onions turn translucent.
• Add chopped tomatoes and cashew nuts (cashews can be replaced with melon seeds). Saute until tomatoes are mushy. Remove from heat and let the mixture cool down.
• Transfer the mixture to a blender jar and puree into a smooth paste.
• Heat ½ tbsp oil in the pan and add cumin seeds. As the seeds splutter, add turmeric powder and red chili powder.
• Give a quick mix and add the onion- tomato paste, coriander powder and cumin powder. Mix well and saute until oil separates from sides.
• Add 1 cup of lukewarm water and bring the gravy to a boil. Add the sautéed vegetables and salt. Cook until the vegetables are done.
• After the vegetables are cooked, add cubed paneer pieces and cook for 1-2 mins. Turn off the heat and add garam masala powder, crushed kasuri methi, chopped coriander leaves and heavy cream. Mix well.
• Enjoy with rotis or phulkas.