Mixed Vegetable Curry

                                                                            
Winter is the season where you get maximum variety of fresh vegetables and your appetite is also increased more than what you used to have during summer time. What better way to have a nice meal at home than preparing a dish which is a mixture of all veggies complimented with either rice or bread. Mixed vegetable if prepared with measured quantity of oil would not only taste great but will also maintain the nutritional values of each and every vegetables added in the curry. Also an important point is that sans cream this side dish turns out to be very healthy as it becomes low in fat.


Ingredients:
1 small Cauliflower
1/2 cup Peas
2 medium Carrot
1 Capsicum
100 gms French beans
1 big Potato
100 gm Paneer
3 Onion, thinly sliced
8-10 Garlic pods
2" inch Ginger
4 Green chillies
3 Tomatoes
1/2 cup Curd
1 tsp Garam masala
1 1/2 tsp Coriander powder
1/2 tsp Black pepper
2 1/2 tbsp Oil
Salt to taste


Method:
Wash all the vegetables and remove the skin of carrot, potato and cut into bite size pieces.of water. Add cauliflower, peas, potato, carrot, french beans (except capsicum), 1 tsp salt and boil for 5 minutes on low flame. Drain and keep aside. Make a paste of ginger-garlic-green chilli paste and keep aside.
Heat oil in a vessel, add the semi boiled vegetables and stir-fry until they just begin to soften about 3-4 minutes. Keep aside and in the same remaining oil add onion and saute for some time. Add the ginger-garlic-chilly paste and fry until the raw smell goes off and then add tomato paste. Saute till the oil leaves and add black pepper powder, salt, coriander, garam masala powder and mix well. Add beaten curd and mix well with a spatula. Add the vegetables, paneer, capsicum, cover and cook till the vegetables become tender. Garnish the vegetable curry with grated paneer and serve hot with rice or chapati.

                                              Thanks Lubna for this lovely bookmark :-)