Chop 1 each of large white onion, green and red pepper and a tomato into large dices. Mix a tsp of whole cumin seeds, 1 tbsp of roughly crushed coriander seeds, 1 tsp red chilli flakes, 1 tsp fennel seeds and 1/2 tsp black pepper together. Heat oil, add the kadai masala, once the cumin sizzles, add ginger garlic paste, saute for a few seconds, and then add onions, followed by peppers and salt. Once they all saute for a bit, add 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, and a pinch of amchoor. Saute for a few more seconds, and add the tomatoes. Add 2-3 tbsp ketchup, and let the tomatoes soften a bit. In the meantime, dice paneer into small cubes, and add to the pot, along with salt, and a tbsp of crushed kasoori methi. Add a handful of chopped cilantro, and let everything cook for a few minutes. Garnish with more cilantro and serve with parathas/naans.
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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