Base masala: oil+ jeera + minced onion (sauté until light brown)+ ginger + garlic (sauté for a few more minutes) + turmeric + red chilli powder + dhania jeera powder + amchoor (sauté for a few seconds) + tomato puree + salt and cook until tomato puree is cooked. Set aside (great base for many gravies)
Kadahi masala : on a skillet, roast some whole coriander seeds, cumin seeds, whole black pepper, fennel seeds and a couple of Kashmiri red chillies. Cool, grind coarsely and set aside.
Veggies: make cauliflower florets, cut small potatoes into wedges, slice a carrot, chop green beans, cut green peppers into large pieces, cut shallots into big pieces, thaw some green peas and corn. Also cut up some pieces of Paneer.
Heat oil + ghee in a pan, add the carrots and potatoes and let cook for a minute. Add rest of the veggies (except paneer), and sauté for 2-3 minutes. Add half of the Kadahi masala and salt and sauté for a couple more minutes. Now add the base masala and sauté some more. Add a cup of water, salt and let it boil, cover and cook for 5-7 minutes. Once the veggies are almost cooked, add the paneer, big splashes of cream, rest of Kadahi masala, a pinch of garam masala, some kasoori methi and let it all cook for a few minutes. Make sure to keep the crunch in the veggies. Garnish with cilantro and serve hot.
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