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

How to Make Vegetable Mughlai

• Grind together tomato, ginger, garlic, potato and mixed vegetables.
• Heat oil, add onions and stir-fry till soft.
• Add ground paste and masalas and stir. Cook till oil separates.
• Add 1 cup water and bring to a boil.
• Add all other ingredients, except paneer and coriander leaves.
• Stir and cook for 2-3 mins more.
• Pour into serving dish and garnish with coriander leaves and paneer.
• Serve hot with roti, parathas, or rice.