Directions

• Cut all the vegetables thin and long, so they can cook rapidly.
• Cook the cauliflower florets in boiling water for 3-4 minutes with a pinch of turmeric and salt.
• Strain and keep aside.
• Similarly, partially cook the beans separately and keep aside.
• Heat oil in a pan and add cumin seeds and roast for less than a minute till they release the aroma.
• Add the minced garlic & ginger and saute for about 10 seconds, followed by slit green chilies.
• Add the finely sliced onions and saute till they are translucent.
• Next add the sliced potatoes and saute for a couple of minutes and then add the other vegetables.
• Now after giving the vegetables in the pan a good mix, add coriander powder, cumin powder, turmeric & salt and saute the vegetables.
• Saute the vegetables on a medium flame for 3-5 minutes covered and sprinkle some water if the mixture gets too dry.
• The tomato puree and the garam masala are added next and mixed well with the vegetables.
• Saute for another 2-4 minutes uncovered and switch off the flame.
• Garnish with fresh cut cilantro and enjoy with rice or chapatis.