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.