Mixed Veggies Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Cumin seeds | 3/4 Teaspoon | |
| 4-5 pepper corns crushed coarsely | ||
| 125 gm paneer thin fingers | ||
| 8-10 trench beans 1" diagonal pieces | ||
| 1 large carrot diagonal thin slices | ||
| 1/2 green capsicum cut into thin strips | ||
| 1/2 yellow or red capsicum thin strips | ||
| 1 long, firm tomato thin strips | ||
| TOMATO MIXTURE | ||
| Tomato puree | 3 Tablespoon | |
| Tomato ketchup | 1 Tablespoon | |
| Garlic – ginger paste | 2 Teaspoon | |
| Red chilli powder | 1/2 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
Directions
Mix together tomato puree, tomato ketchup, ginger, garlic, red chilli powder, ground coriander, salt and lemon juice in a bowl.
Keep aside.
Heat 3 tbsp oil in a big pan/wok.
Add cumin and crushed pepper.
When cumin turns golden, add the tomato puree mixture and stir on medium heat for 2 minutes.
Add carrot and beans.
Stir for 1 minute.
Add 1/4 cup water.
Cover the pan/wok.
Cook on low heat for about 4-5 minutes, till vegetables are cooked but still remain crunchy.
Add the capsicums, tofu or paneer and tomato.
Stir till well blended.
Remove from heat.
Keep aside.
Heat 3 tbsp oil in a big pan/wok.
Add cumin and crushed pepper.
When cumin turns golden, add the tomato puree mixture and stir on medium heat for 2 minutes.
Add carrot and beans.
Stir for 1 minute.
Add 1/4 cup water.
Cover the pan/wok.
Cook on low heat for about 4-5 minutes, till vegetables are cooked but still remain crunchy.
Add the capsicums, tofu or paneer and tomato.
Stir till well blended.
Remove from heat.
Chef
