Mixed Vegetable Masala

How to Prepare

1. Heat 6 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add the prepared onion-tomato paste and sauté for 8-10 minutes until the raw smell disappears and oil starts separating.
4. Add 3 teaspoons of ginger-garlic paste and cook for 2 minutes.
5. Mix in 2 tablespoons of garam masala
6. 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder, and 2 teaspoons of coriander powder. Cook for 1 minute.
8. Add the chopped mixed vegetables (potatoes, carrots, beans, peas, cauliflower) and stir well to coat them with the masala.
9. Pour in 5 cups of water, add salt to taste, and bring to a boil.
10. Reduce heat to low, cover, and simmer for 20-25 minutes until the vegetables are tender.
11. Add 1 cup of fresh cream and 4 tablespoons of chopped coriander leaves. Stir well and cook for another 2 minutes.
12. Turn off the heat and let the gravy rest for 5 minutes before serving with naan or rice.