Potatoes cut into ¼ inch thick oval shaped slices
Onions halved and thickly sliced
Green capsicums cut into 2 inch x ¼ inch x ½ inch pieces
Carrot cut into 2 inch x ¼ inch x ½ inch pieces, boiled
French beans cut into 2 inch x ¼ inch x ½ inch pieces, blanched
Cauliflower separated into florets, blanched
Dried red chillies broken into 2
Red chilli powder
1 1/2 teaspoons
Ginger cut into thin strips
2 inch pie
Skimmed milk cottage cheese (paneer) cut into 2 inch x ¼ inch x ½ inch pieces
Garam masala powder
Fresh coriander leaves chopped
Heat a non-stick pan and broil cumin seeds and red chillies until the seeds change colour. Add vinegar and two tablespoons of water and cook till slightly reduced. Add tomato puree, tomato ketchup and cook for two to three minutes.
Add red chilli powder, turmeric powder, ginger julienne, potato pieces, salt and one cup of water and cook for two to three minutes. Add onion and capsicum and continue to cook for another two to three minutes.
Add carrot, French beans, cauliflower florets and toss. Add paneer and toss. Sprinkle garam masala powder and serve hot garnished with coriander leaves.