Mixed Vegetable

Ingredients:

1 large potato peeled and cut into small squares
2 cup carrots cut in small sqaures
2 cup green beans
1/2 cup corn
1/2 cup green peas
1 cup onions
1/2 cup pureed tomato
1 tbsp ginger
1 tbsp garlic
1 green chilli
2 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp roasted cumin powder
1/2 tsp turmeric powder
2 tbsp cashew powder (or you can use Rasoi brand Paneer Pasanda masala)
4 tbsp oil 
Salt to taste

Directions:

1. Heat oil, add cumin seeds and green chilli. Wait for the cumin seed to crackle.
2. Add onions saute until translucent.
3. Add potato, cover and cook until partially cooked.
4. Add green beans, carrots, corn, green peas. Add turmeric, then cover and cook on medium heat until it is cooked.
5. Add salt, ginger and garlic.
6. Add coriander powder, red chilli powder, cashew powder, and roasted cumin powder. Mix it well.
7. Add tomato puree, then saute on high flame till the puree is cooked. Serve with roti, paratha or rice.

Methi Matar Malai

Ingredients:
Methi (fenugreek leaves) 2 cups boiled
Matar (green peas) 2 cups boiled
1 1/2 medium sized onion chopped
1 cup cashews
1 tsp cumin seed
3 cloves garlic
1 inch ginger
1 green chilli
2 tbsp coriander powder
1/2 tsp chilli powder
1/2 cup cream
1 tbsp ghee
Salt to taste
1 tsp sugar

Directions:
1. Add onion, cumin seeds, garlic, ginger, green chilli, and cashews to a blender with 1/2 cup water and make a smooth paste.
2. Heat ghee and add the paste. Add coriander powder and chilli powder and saute for a few minutes.
3. Squeeze excess water from methi and chop it. Add both methi and matar to the paste.
4. Saute till oil leaves the sides of the pan. Add salt and sugar, mix it well.
5. Add cream and let it simmer for a couple of minutes on low flame. Serve with paratha or naan.