This wonderful vegetarian dish is liked by my family and its delicious with nice hot chappatis or paratha’s.
I use home made paneer. I will share recipe on another page for you.
If you don’t have home made you can use shop bought but just grate the 200g block.
All measurements are level and using measuring cups and spoons.
I do not weigh my veg.
1 small cauliflower head broken into small florets.
2 med potatoes peeled and cut into 2 inch cubes.
1 tsp tumeric
1 tsp salt
3 tbsp oil
Home made crumbly paneer or grated shop bought small block.
3 tbsp ghee
2 bay leaf torn
2 dried chillies torn
2 tsp panch puran
1 tsp sugar
1 tsp salt
1 tsp methi leaves
Mix with 3 tbsp water
2 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder
1 tsp kashmiri chilli powder
1 tsp salt
Heat oil in pan. Add the salt and turmeric to the oil. Sizzle for few seconds then add cauliflower and saute on high. You want some browning on high for that smokey charred aroma. Remove with slotted spoon and set aside.
Do the same for potatoes too and set aside.
Using the same pan add ghee. When this melts and heats add your bayleaf and whole chillies.
Next add the panch puran. Let it sizzle till it darkens and becomes arromatic then add the spice paste mixed in water.
Cook this off until the oil is cratering and splitting. To this add few tablespoons of water and bring to sizzling.
Add your veg, peas, sugar, methi leaves and stir well. Allow this to cook in the spices, adding splashes of water and continue cooking covered on med/low heat. Keep checking and just fold over so not to break veg.
When the veg is half cooked add in the crumbled paneer, slit fresh green chillies. Stir this in and gently cook covered till almost done.
Now cook this uncovered till oil is surfacing and there is no water. Your dish is done.
You do not want to over stir and break veg. Keep adding splashes of water if needed till veg is cooked through. You want to finish with a slight sauce as potatoes will absorb some.
The final stage is by eye as you want to retain some shape to veg…but same time some moisture and spices clinging to veg but not dry.
I finish with drizzle of home made ghee.
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