* ½ cup boiled peas (matar)
* 1 long, firm tomato- cut into 4, pulp removed and cut into thin long pieces
* 15-20 curry leaves, 3 tbsp Leonardo Olive Pomace Oil
* COLLECT TOGETHER IN A PLATE
* ½ tsp jeera (cumin seeds)
* ½ tsp sarson (mustard seeds), ½ tsp kalonji (onion seeds)
* ¼ tsp methi daana (fenugreek seeds)
Mix Together:
* ¾ cup tomato puree
* 2 tsp tomato ketchup
* 2 tsp ginger – garlic paste
* ½ tsp red chilli powder, 1tsp dhania powder
* ½ tsp amchoor powder, 1 tsp salt, ¼ tsp sugar.
Method:
* Mix together – tomato puree, tomato ketchup, ginger- garlic, red chilli powder dhania powder, amchoor salt and sugar in a cup. Keep aside.
* Heat 3 tbsp Leonardo® Olive Oil in a kadhai. Add the collected seeds together. When jeera turns golden, reduce heat and add curry leaves and stir for a few seconds.
* Add the tomato puree mixed with dry masala and stir on medium heat for 2 minutes.
* Add carrot and beans. Stir for 1 minute.
* Add ¼ cup water. Cover the kadhai. Cook on low heat for about 4-5 minutes, till vegetables are cooked but still remain crunchy.
* Add the capsicum, boiled peas, paneer and tomato slices. Stir till well blended. Remove the kadhai from heat. Serve hot.
* Paneer deliciously combined with mixed vegetables.
