Subzi Mehrooni

Ingredients

• 2 cupsMixed blanched vegetables (cauliflower, beans, carrot, baby corn, capsicum, cabbage, mushroom, corn)
• 1/2 cupPaneer, cubed
• 1 tbspOil
• 1 tbspButter
• 1/4 tspCumin seeds
• 1/4 tspAjwain
• 2Bay leaves
• 2Dried red chillies
• 2 tbspCrushed ginger-garlic
• 2–4 tbspOnion, chopped
• 1/2 tbspGreen chilli, chopped
• 1 tspPav-bhaji masala
• 1 tspChicken-masala (or all-purpose seasoning)
• 1 tbspTomato puree
• 1/2 cupSpinach (palak) puree
• 1/2 cupMilk powder
• 1 tbspSchezwan sauce
• 1 tbspFresh cream
• 1/4 tspSugar
• 1 tbspTomato ketchup
• 1/2 tspGaram masala
• 1 tbsp eachGhee + hing + dried red chilli (for final tadka)
• to tasteSalt

Method

1. 1

   In a pan, heat oil + butter. Sizzle cumin, ajwain, bay leaves and dried red chillies for 20 seconds.

2. 2

   Add crushed ginger-garlic and chopped onion. Sauté 5 minutes till the raw smell goes.

3. 3

   Add the mixed blanched vegetables and stir-fry on high for 2 minutes to take on a little char.

4. 4

   Stir in tomato puree, cream, tomato ketchup and palak puree. Cook 5 minutes.

5. 5

   Sprinkle the milk powder over the gravy and stir it in. It will thicken and turn opaquely creamy.

6. 6

   Add Schezwan sauce, pav-bhaji masala, chicken-masala, sugar, salt and paneer. Cook 2 more minutes.

7. 7

   Finish: in a small ladle, warm ghee, pop in a pinch of hing and a dried red chilli, then pour the sizzling tadka over the sabzi. Sprinkle garam masala and serve at once.