Vegetable Hungama

Ingredients -

• Paneer - 50 gms
• Potatoes - 2 (diced)
• Peas - 1/2 cup
• Capsicum - 1/2 (diced)
• Carrot - 1/2 (diced)
• Cream - 1 1/2 tsp
• Curd - 2 tsp
• Cashewnuts - 8-10
• Fried onion - 1
• Ginger garlic paste - 1/2 tsp
• Green chilies - 3
• Kitchen king masala - 2 tsp
• Oil - 2 tsp + for frying
• Water - 1/2 glass
• Ghee - 2 tsp
• Kasuri methi - 1/2 tsp
• Coriander leaves - few
• Salt - as needed
• Lemon juice - 1 tsp

Procedure-

• Fry all the vegetables and paneer in oil until pink and keep aside.
• Grind together fried onion, cashew, ginger garlic paste, green chilies, cream and curd and keep aside.
• Heat oil in a kadhai, add the above made paste, kitchen king masala, salt, lemon and cook until oil separates. 
• Now add the fried vegetables and water if needed, adjust the consistency and add coriander leaves.
• Finally temper (baghaar) it with ghee and kasuri methi.
• Serve hot with parathas.