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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Coconut grated : 1 no -
- Carrots cut in to ¼” round pieces : 2 nos -
- French beans cut into 1” long pieces : 100 gm -
- Baby corn cut into 1” long pieces : 100 gm -
- Capsicum cubed : 1 nos -
- Paneer cut into pieces : 200 gm -
- Onion finely chopped : 1 no -
- Garlic ginger paste : 1 tsp -
- Green chilies slit : 2 - 3 nos
- Cinnamon : 1” pc -
- Cloves : 4 - 5 nos
- Green cardamoms : 3 - 4 nos
- Bay leaves : 2 nos -
- Turmeric Powder: 1 tsp -
- Red Chilli Powder : 2 tsp -
- Curry leaves Few -
- Freshly chopped coriander leaves : few -
- Oil – 3 - 4 tsp
- Besan /chick pea flour : 3 tsp -
Ingredients
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Instructions
- Heat oil in a pan and fry the whole garam masala.
- Add finely chopped onion, curry leaves and slit green chillies and sauté till onion turns translucent.
- Add the chopped vegetables, turmeric powder, red chilli powder, salt and a little water and cook covered on a low flame for 12 - 15 minutes till the vegetables are almost cooked and the water has dried up.
- Enter Step
- When the gravy starts to thicken turn off the gas and add paneer pieces and chopped coriander leaves and mix well.
- Enter Step
- Serve with rotis/parathas.
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