Ingredients
- Oil – 2 tablespoons
- Cumin seeds – ½ teaspoon
- Ginger garlic paste – 1 teaspoon
- Green chilli – 1 (slit lengthwise)
- Sliced onions (medium) – 2
- Tomato puree – 3 tablespoons
- Tomato ketchup – 1 tablespoon
- Sliced green bell pepper – ½
- Sliced red bell pepper – ½
- Sliced yellow bell pepper – ½
- Sliced tomato – 1
- Red chilli powder – 1 teaspoon
- Turmeric – ¼ teaspoon
- Diagonally sliced baby corn – ½ cup
- Diagonally cut French beans – ½ cup
- Julienned carrots – ½ cup
- Cauliflower florets – ½ cup
- Paneer – ½ cup (long pieces)
- Sweet corn kernels – ¼ cup
- Salt – 2 teaspoons
- Garam masala – ½ teaspoon
- Ground green cardamom – ⅛ teaspoon
- Ground nutmeg – ⅛ teaspoon
- Kasuri methi – 2 tablespoons (dry roasted and crushed)
- Chopped fresh coriander – 4 tablespoons
Method
1. Blanch the baby corn, beans, carrots, cauliflower and corn kernels.
2. Keep the blanched vegetables aside.
3. Heat oil in a wok.
4. Add cumin seeds.
5. When the seeds splutter, add the slit green chilli.
6. Fry chilli for 15 seconds.
7. Then, add the ginger-garlic paste.
8. Cook for half a minute.
9. Next, add the sliced onions.
10. Sauté till the onions are translucent.
11. Add tomato puree, tomato ketchup, turmeric and red chilli powders.
12. Sauté for 1 minute, while stirring.
13. Add sliced tomato and bell peppers.
14. Sauté for 2 minutes.
15. Add the blanched vegetables, garam masala, salt, nutmeg powder, kasuri methi and cardamom powder.
16. Add a tablespoon of water.
17. Cover and cook for 2 minutes on a slow flame.
18. Add paneer.
19. Sauté for a minute.
20. Garnish with fresh coriander.
21. Serve hot.
