Ingredients
1 carrot, peeled, diced into small cubes
1/2 cup green peas, shelled
2 florets cauliflower, broken into florets
5-6 french beans, chopped into pieces, 1 cm.long
1 capsicum, diced
1 tomato diced
1 onion diced
1 tbsp. coriander leaves finely chopped
50 gms. Soft paneer or tofu
1 large flake garlic, grated
1” piece ginger, peeled, grated
1/2 tsp. each mustard & cumin seeds
1/2 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. red chilli powder (optional)
salt to taste
1 tsp. wheat flour
1/4 cup milk
Grind to a powder after roasting lightly:
2 whole red chillies
1 clove
1/2” piece cinnamon
1 tsp. sesame seeds
Method
1. Put carrot, cauliflower, beans, peas in a
large microwave can.
2. Add 1/2 cup water, cover with a loose lid,
micro on high for 4 minutes.
3. Sprinkle more water if required, further
micro on high for 2 minutes, if veggies are not
fully cooked.
4. Chop and put paneer in a mixie, add prepared
powder.
5. Add tomato, grind to a smooth paste.
6. Heat a non-stick pan, add seeds, allow to
pop.
7. Add onion, capsicum, stircook for 2-3
minutes.
8. Add ginger, garlic, stir, add all masalas,
salt, stir and cook for a minute more.
9. Add boiled veggies, any of their leftover
water and milk.
10. Stir, bring to a boil, cover and cook
further on low, for 3-4 minutes.
11. Sprinkle wheat flour, mix well till blended,
and gravy has thickened a bit.
12. Pour into serving dish, garnish with chopped
coriander.
13. Serve hot with bhakris or wholewheat
chappatis.
Notes:
One may boil veggies in a regular fashion too,
instead of microwaving.
Making time: 20 minutes
Makes: 2-3 servings
Shelflife: 5 hours
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