Punjabi Mixed Vegetable Curry

Punjabi-style mixed vegetable curry with a fried onion-ginger-garlic-chili paste, finished with kasuri methi and cream.

Ingredients

• peas (mixed vegetables)
• carrot (mixed vegetables)
• french beans (mixed vegetables)
• potatoes (mixed vegetables)
• capsicum (mixed vegetables; do not boil)
• paneer (optional)
• cauliflower (optional)
• corn (optional)
• onion (for paste)
• garlic (for paste)
• ginger (for paste)
• green chili (for paste)
• oil (for cooking)
• tomatoes (added after frying paste)
• chili paste (added with tomatoes (as written))
• turmeric (masala)
• red chili powder (masala)
• coriander powder (masala)
• garam masala (masala)
• kasuri methi (added at the end)
• cream (added at the end)

Instructions

1. Boil all vegetables except capsicum (and keep optional vegetables as desired).
2. Make a paste of onion, garlic, ginger, and green chili.
3. Heat oil and fry capsicum.
4. Add the paste and fry well.
5. Add tomatoes and chili paste.
6. Add turmeric, red chili powder, coriander powder, and garam masala; fry the masala.
7. Add the boiled vegetables and cook together.
8. Finish by adding kasuri methi and cream.

Tips

• Optional additions: paneer, cauliflower, and corn.
• Capsicum is fried separately and not boiled with the other vegetables.