Mixed Vegetable

Ingredients 

• 6-8 button mushrooms, cut into small pieces
• 10-15 cauliflower florets, blanched
• 1 medium carrot, peeled, cut into ½ inch pieces and blanched
• 8-10 French beans, cut into ½ inch pieces and blanched
• 1/2 cup green peas, blanched
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 large tomato, finely chopped
• Salt to taste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 teaspoon dried fenugreek leaves (kasoori methi) powder
• 1 1/2 tablespoons cashewnut- melon seed paste
• 1/4 teaspoon garam masala powder
• 1 teaspoon dried fenugreek leaves (kasoori methi)
•  Fresh coriander sprig for garnish

Method

1. Heat oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add onion, mix and sauté till golden brown.
2. Add tomato and salt, mix well. Cover and cook till the tomato is pulpy.
3. Add red chilli powder, turmeric powder, coriander powder and dried fenugreek leaves powder, mix well and saute for 1 minute.
4. Add cashewnuts-melon seeds paste, mix well and saute for 1 minute. Add 1 cup water, mix well and let the mixture come to a boil. Add mushrooms, mix well and cook for 2 minutes.
5. Add cauliflower, carrots, French beans and green peas, mix well and cook for 1 minute. Add garam masala powder, crush dried fenugreek leaves and add to the cooked mixture and mix well. Take the pan off the heat.
6. Transfer into a serving bowl, garnish with a coriander sprig and serve hot.