This is K and I’s favorite sides for roti/chappathi. In its simplest form it is a mix of all possible vegetables simmered in a tomato base. Sometimes, I like to dress it up with grated panneer. With or without panneer, this is one dish that everybody who has tasted seems to like.
Stuff you will need:
Cauliflower – split into florets
Potato – 2 small or 1 big chopped
Carrots – 2 small or 1 big chopped
Green peppers – 1 big – chopped
Green peas – 1 small cup
Corn – 1 small cup
Ginger – 1 inch cube chopped fine
Garlic – 2-3 pods chopped fine
Green chillies – 3 slit and halved
Onion – 1 big or 2 medium chopped fine
Tomatoes – 6-7 small or 5 big chopped fine
Fried panneer – 5-10 pieces (optional)
Coriander – 1/2 bunch chopped.
Oil + Ghee – 2 tbsp
Panch puran – 1 tsp
Turmeric – 1/2 tsp
Hing – 1/2 tsp
Kitchen King Masala – 1 tsp
Kasoori Methi – 1 tsp
How to make it?
Heat oil in kadai. When hot, add panch puran. When it pops add kasoori methi, hing, turmeric, kitchen king masala, ginger, garlic and saute. Then add onions and saute till translucent. Add chopped tomatoes and salt. Mix and cook covered till oil separates. Add rest of veggies and water as needed and cover cooked till done well. Turn every once in a while. Add fried panneer at this stage and simmer for 5-10 minutes. Turn heat off and garnish with chopped coriander.
Serve hot with rotis.
If you want to make it creamy, add cream/milk when cooking.