Vegetable Mughlai


Ingredients:
1 cup mixed boiled vegetables (carrots, beans, peas, cauliflower, etc.)
1 onion sliced thinly
1 tsp. garlic crushed
1 tsp. ginger grated
1 tomato chopped
1 green chilli
1 tbsp. coriander leaves finely chopped
2 tsp. cream or malai
2 tsp. khova or 2 kaju katlis
1 tsp. chilli powder
1 tsp. coriander seed (dhania) powder
1 tsp. salt
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1 tbsp. cheese or paneer grated
1 cup leftover potato vegetable
1 tbsp. oil



Method:

1.Grind together tomato, ginger, garlic, potato vegetable.
2.Heat oil, add onions, stirfry till soft.
3.Add ground paste, masalas, stir and cook till oil seperates.
4.Add 1 cup water, bring to a boil.
5.Add all other ingredients, except paneer and coriander leaves.
6.Stir and cook till for 2-3 minutes more.
7.Pour into serving dish, garnish with coriander leaves and paneer.
8.Serve hot with roti, parathas, or rice.