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12 December 2012,01:56 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the oil in a heavy-based shallow saucepan and add the cumin and mustard seeds. Saute till it splutters.
  • Add in the ginger and garlic, stir-fry for about half a minute.
  • Add in the onion, the remaining vegetables except the tomatoes and chilli. Adjust seasoning with salt.
  • Cover and cook for about 10-15 minutes or until the vegetables are crispy but tender. Stir occasionally.
  • Remove from the heat and add the ground spices. Return to a low heat mix well and cook for further 3-5 minutes.
  • Add the butter in the middle of the vegetables. Add in the tomatoes, fresh green chilli and salt, cook for 5 minutes. Gently mix in with the rest of the vegetables.
  • Finish with fresh coriander, spring onions and a drizzle of lemon juice.
  • Serve with Basmati Rice.


  • 2 mixed peppers, deseeded and cut into bite- sized pieces
  • 150 grams cauliflower, cut into small florets
  • 120 grams potatoes, cut into small pieces
  • 100 grams beans
  • 50 ml IDHAYAM sesame oil
  • 1 inch piece of ginger, grated
  • 2-3 garlic cloves, crushed
  • 1 onion, sliced
  • 1 tablespoon butter
  • 8-10 baby vine tomatoes, cut in half
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 green chilli, deseeded and sliced lengthways into 4
  • Salt, to taste
  • 1 teaspoon lemon juice
  • Fresh coriander, finely chopped
  • Spring onions, finely chopped

Ground Spices

  • 1 teaspoon coriander powder
  • ½ teaspoon ginger paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • ½ teaspoon cumin seeds

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