Veggie Foodie

Ingredients:

• 3 cups mixed vegetables (carrots, peas, cauliflower, french beans)
• 1 cup paneer, small cubes (1 cm)

For the makhani gravy

• 4 large tomatoes chopped
• 3 cloves
• 10-12 cashew nuts
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 cup finely chopped onions
• 2 large-sized cloves of garlic, grated
• 12 mm. (1/2 inch) piece of ginger, grated
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp tomato ketchup
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp sugar
• 3 tbsp fresh cream
• salt to taste

Method:

1. Steam the vegetables and paneer pieces in a steamer / pressure cooker without the whistle and cook till the vegetables are soft and then keep them aside
2. Combine the tomatoes, cloves and cashew nuts with 1/2 cup water and blend in a blender to a smooth paste
3. Strain the paste using a strainer and keep aside
4. Melt the butter in a broad pan and add cumin seeds
5. When the seeds crackle, add onions, grated ginger, grated garlic and saute till the onions turn translucent
6. Add the strained tomatoes paste, chili powder, garam masala, ketchup, dried fenugreek leaves, sugar, salt and cream, mix well and bring to boil
7. Add the cooked mixed vegetables to the hot makhani gravy and simmer for 5 to 6 minutes.
8. Serve hot with your favorite Indian bread

Serves: 4