Mixed Vegetable Restaurant Style

Ingredients 

• 2 medium carrots, cut into 1 inch thick strips and boiled
• 10-12 small cauliflower florets, boiled
• 7-8 French beans, cut into 1 inch pieces and boiled
• 1 large green capsicum, diced
• 1/4 cup frozen green peas, boiled
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1/2 tablespoon garlic paste
• 1/2 tablespoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 1/2 teaspoons cumin powder
• 3 medium tomatoes, pureed
• Salt to taste
• 2 tablespoons cashew nuts-melon seeds paste
• 2 1/2 tablespoons fresh cream
• 2 teaspoons dried fenugreek leaves (kasoori methi)
• Ginger strips for garnish
• Chopped fresh coriander leaves for garnish
• Rumali roti to serve

Method

1. Heat oil in a non-stick wok, add cumin seeds and saute till the seeds change colour. Add onions, mix and sauté for 1-2 minutes.
2. Add garlic paste and ginger paste, mix and saute till onions turn golden brown.
3. Add turmeric powder, red chilli powder, cumin powder and coriander powder, mix well and saute on low heat for 1-2 minutes.
4. Add tomato puree and increase heat. Add salt, mix well and cook till the mixture thickens and the oil separates.
5. Add cashew nut-melon seed paste, mix well and saute for 1-2 minutes. Add carrots, cauliflower, French beans, capsicum, green peas and mix gently for 1-2 minutes. Switch the heat off.
6. Add fresh cream and mix well.
7. Heat a shallow non-stick pan, add Kasuri Methi and dry roast till fragrant. Crush between your palms and add it to the vegetable mixture and mix gently.
8. Transfer into a serving bowl, garnish with ginger strips and coriander leaves and serve hot with rumali roti.