| By : Geeta Chaudhary ( Posted on :05 Feb, 2007 ) | Total Views : 1503 | Previous | Next |
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
