09 December 2012,21:10 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat 50 ml of oil in a pan. Add the collected seeds together, reduce heat and add curry leaves and stir for at least a minute.
  • Add the tomato puree mixed with dry masalas and stir on medium heat for 1-2 minutes.
  • Add in the vegetables with measured water. Cover, cook for about 5 minutes or till the vegetables are cooked but still firm to bite.
  • Add the capsicums, paneer and tomato. Stir well. Remove from fire. 


  • 200 grams paneer - cut into thin long pieces
  • 9 french beans - sliced diagonally into 1" pieces
  • 1 large carrot - cut diagonally into thin slices 
  • ½ green capsicum - deseed and cut into thin fingers
  • ½ red pepper - deseeded & sliced into thin fingers
  • 1 long, firm tomato - cut into 4, pulp removed and cut into thin long pieces
  • 20 curry leaves 
  • 3 tablespoons IDHAYAM sesame oil
  • ½ teaspoon cumin seeds 
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon onion seeds 
  • ¼ teaspoon fenugreek seeds

Masala Paste in a bowl

  • 3 tablespoons tomato puree
  • 1 tablespoon tomato ketchup 
  • 2 teaspoons ginger-garlic paste 
  • ½ teaspoon red chili powder
  • ½ teaspoon amchoor powder
  • 1 teaspoon dhania powder
  • Salt to taste

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