oil free-vegetable Gravy

Ingredients :

Carrot, Cauliflower, Beans

One carrot, peeled, diced into small cubes
1/2 cup green peas, shelled
Two florets cauliflower, broken into florets
5-6 French beans, chopped into pieces, 1 cm. long 1 capsicum, diced
One tomato diced
One onion diced
1 tbsp. coriander leaves finely chopped
50 gms. Soft paneer or tofu
1 large flake garlic, grated
1” piece ginger, peeled, grated
1/2 tsp. each mustard & cumin seeds
1/2 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. red chili powder (optional)
Salt to taste
1 tsp. wheat flour
1/4 cup milk
Grind to a powder after roasting lightly:
Two whole red chilies
One clove
1/2” piece cinnamon
1 tsp. sesame seeds

Method:

Put carrot, cauliflower, beans, peas in a large microwave can.
Add 1/2 cup water, cover with a loose lid, and micro on high for 4 minutes.
Sprinkle more water if required, further micro on high for 2 minutes, if veggies are not fully cooked.
Chop and put paneer in a mixer, add prepared powder.
Add tomato, grind to a smooth paste.
Heat a non-stick pan, add seeds, allow to pop.
Add onion, capsicum, stir cook for 2-3 minutes.
Add ginger, garlic, stir, add all masalas, salt, stir and cook for a minute more.
Add boiled veggies, any of their leftover water and milk.
Stir, bring to a boil, cover and cook further on low, for 3-4 minutes.
Sprinkle wheat flour, mix well till blended, and gravy has thickened a bit.
Pour into serving dish, garnish with chopped coriander.
Serve hot with bhakris or whole-wheat chapattis.

Notes:
One may boil veggies in a regular fashion too, instead of micro waving.

Making time: 20 minutes

Makes: 2-3 servings

Shelf life: 5 hours