Step 1

In a mortar pestle, add garlic, ginger, green chili and salt to taste.

Step 2

Crush into a smooth paste and keep it aside for further use.

Step 3

In a shallow kadai or handi, add oil once it's hot, add cumin seeds and let it splutter well.

Step 4

Add ginger garlic paste and saute it well.

Step 5

Add onion and stir it for 10-12 seconds on high flame, later add ghee and saute it for a while.

Step 6

Once the onions are golden brown, add coriander powder, turmeric powder and saute it for a minute.

Step 7

Now, add kashmiri red chili powder, tomatoes and saute it well.

Step 8

Once the masala is cooked, add water and cook it for 5 minutes.

Step 9

Now, add carrots and saute, once the carrots are cooked, add green peas, mushroom, french beans, cauliflower, water and mix well, cover it with the lid and let it cook for a while.

Step 10

Add paneer, dried fenugreek leaves, butter and mix it well.

Step 11

Once the vegetables are cooked properly. Transfer it to a serving dish.

Step 12

Garnish with the grated paneer, dried fenugreek leaves and coriander sprig.

Step 13

Serve hot with roti.