Ingredients:
- ½ cup paneer, chopped
- ½ cup capsicum, chopped
- ½ cup green peas
- 1 cup cauliflower, chopped
- ½ cup carrot, chopped
- ½ cup beans, chopped
- 2 onions, finely chopped
- 3 tomatoes
- 1 green chilli, chopped
- ½ tsp cumin seeds
- 1 small piece of ginger
- 7–8 garlic cloves
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp asafoetida (hing)
- 4–5 cloves
- 5–7 black peppercorns
- 1 small piece cinnamon
- 2 tbsp coriander leaves, chopped
- Salt to taste
- 2 tbsp oil
Instructions:
- Prepare the masala paste: Grind tomatoes, green chilli, ginger, and garlic into a fine paste. Set aside.
- Boil the vegetables: In a vessel, half-boil cauliflower, peas, capsicum, and beans. Drain and keep aside.
- Tempering: Heat oil in a pan. Add cumin seeds, cloves, black pepper, and cinnamon. Let them sizzle.
- Add onions: Add chopped onions and sauté until golden brown.
- Cook the masala: Add the tomato-chilli-ginger-garlic paste. Sauté until the oil starts separating from the masala.
- Spice it up: Add red chilli powder, coriander powder, and asafoetida. Add 1 tsp water to help the spices blend well.
- Mix in vegetables: Add the half-boiled vegetables and chopped paneer. Add salt and mix well. Cook for 4–5 minutes on low flame.
- Garnish: Turn off the flame and add chopped coriander leaves. Mix and serve.
Nutritional Information (General):
- Calories: 210 kcal
- Carbohydrates: 18g
- Protein: 8g
- Fat: 12g
- Fiber: 5g
- Calcium: 15%
- Iron: 10%
Cooking Tips & Variations:
- Paneer Swap: Replace paneer with tofu for a vegan version.
- Extra Heat: Add more green chilies if you like it spicy.
- Rich Version: Add a splash of cream or butter at the end for a richer sabzi.
- Dry or Gravy?: Add a splash of water for slightly more gravy-like consistency.
Common Mistakes & Fixes:
- Mistake: Veggies turn mushy.
Fix: Only half-boil the vegetables to retain texture. - Mistake: Masala tastes raw.
Fix: Sauté the paste until oil separates to fully cook the spices. - Mistake: Paneer breaks apart.
Fix: Gently stir after adding paneer or add it at the very end.
Chef’s Tips & Tricks:
- Use fresh seasonal vegetables for the best flavor.
- Do not skip whole spices; they add warmth and depth.
- Fry onions until golden for a richer base.
- Add a pinch of garam masala at the end for a flavor boost.
Brand Suggestions:
- Paneer: Everest Paneer or Apetina Paneer (Tesco, Asda)
- Spices: TRS or Natco brand (available at Tesco, Asda, Indian stores)
- Oil: KTC Sunflower Oil or Olive Oil
- Vegetables: Fresh produce section in Tesco, Sainsbury’s
- Coriander Powder: East End or Heera
Equipment & Tools:
- Deep frying pan / Kadhai
- Mixer or blender
- Wooden spatula
- Knife and chopping board
- Strainer (for boiled vegetables)
Pairing Suggestions:
- Serve with roti, chapati, or naan.
- Goes well with jeera rice or plain steamed rice.
- Pair with cucumber raita and papad for a complete meal.
Allergen Information:
- Dairy: Contains paneer – avoid or replace with tofu for dairy-free.
- Gluten-Free: Naturally gluten-free. Check spice brands for cross-contamination.
- Nut-Free: This recipe contains no nuts.
Recipe Instructions Step by Step:
Step 1: Make Masala Paste
Grind 3 tomatoes, 1 green chilli, 1 small piece ginger, and 7–8 garlic cloves into a smooth paste.
Step 2: Parboil the Vegetables
Half-boil ½ cup capsicum, ½ cup beans, 1 cup cauliflower, and ½ cup peas in salted water. Drain and keep aside.
Step 3: Temper the Whole Spices
Heat 2 tbsp oil in a pan. Add ½ tsp cumin, 4–5 cloves, 5–7 black peppercorns, and 1 small piece cinnamon. Let them sizzle.
Step 4: Cook Onions
Add 2 finely chopped onions. Sauté until golden brown.
Step 5: Add Masala Paste
Add the tomato paste and cook until oil starts separating.
Step 6: Add Ground Spices
Mix in ¼ tsp asafoetida, ½ tsp red chilli powder, 1 tsp coriander powder, and 1 tsp water. Cook for 1 minute.
Step 7: Combine Veggies and Paneer
Add boiled vegetables and ½ cup paneer. Add salt. Cook for 4–5 minutes on low heat.
Step 8: Finish and Serve
Turn off the flame. Add 2 tbsp chopped coriander leaves. Mix and serve hot.