• Boiled mixed vegetables (French beans, carrots, potatoes, green peas, baby corn, etc.)- 1 1/2 cups
  • Chopped low-fat paneer( cottage cheese)- 1/2 cup
  • Finely chopped tomatoes-3/4 cup
  • 1/2 tsp cornflour mixed with 1/4 cup low-fat milk
  • Sugar-1 tsp
  • Salt-1/3 tsp

To Be Ground Into A Paste (makes Approx. 3/4 Cup)

  • Onion, roughly chopped-1 medium-sized
  • Poppy seeds (khus-khus)- 1 tbsp
  • Soaked beaten rice (Poha)- 1 tbsp
  • Peppercorns (kalimirch)- 5 to 6
  • 2 cinnamon (dalchini) sticks
  • 2 cloves (laung / lavang)
  • 3 whole dry red chilies
  • Coriander (dhania) seeds-1 tbsp
  • Cumin seeds (jeera)- 1 tsp
  • 5 garlic (lehsun) cloves
  • 12 mm ( 1/2″) piece of ginger (adrak)


  1. Heat the oil in a non-stick pan and sauté the paste in it on a low flame for 5 to 7 minutes.
  2. Add the tomatoes and sauté again for 5 more minutes.
  3. Add the vegetables, paneer, cornflour mixture, sugar, salt, and 1 cup of water and simmer for about 10 minutes.
  4. Serve hot.

A lively blend of vegetables in a spicy base. For a healthier version, replace the paneer with tofu (soya curds).

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