Step-by-Step Instructions

1. 1.Sauté Potatoes

   Heat 70ml olive oil in a pan. Add the chopped potatoes and sauté for 3-4 minutes until lightly browned.

2. 2.Add Carrots, Green Beans, and Cauliflower

   Add the chopped carrots, green beans, and cauliflower to the pan with the potatoes. Sauté for 2-3 minutes.

3. 3.Add Bell Peppers and Remove Vegetables

   Add the chopped bell peppers to the pan. Sauté for 1-2 minutes. Once all vegetables are lightly cooked, remove them from the pan and set aside.

4. 4.Sauté Onions

   In the same pan, add the chopped onions. Cook on medium heat for 4-5 minutes until softened and lightly golden.

5. 5.Add Ginger and Garlic Paste

   Add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste to the softened onions. Cook for 1-2 minutes until aromatic.

6. 6.Cook Tomatoes

   Add the chopped tomatoes to the pan. Cook for 3-4 minutes until softened and the mixture thickens.

7. 7.Add Spices

   Add 1 teaspoon of salt, 1 teaspoon of cumin powder, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and 1/2 teaspoon of garam masala to the pan. Cook the spices for 3-4 minutes, stirring constantly until the oil separates from the mixture.

8. 8.Simmer Gravy

   Pour 300ml of water into the pan with the spices. Allow the water to come to a gentle simmer and cook for 10 minutes, stirring occasionally, until the gravy thickens slightly.

9. 9.Combine Vegetables and Gravy

   Add the previously fried vegetables back into the pan with the simmering gravy. Mix well and cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and fully coated in the curry.

10. 10.Garnish and Serve

    Sprinkle 1 teaspoon of dried fenugreek leaves (methi) and fresh chopped coriander over the curry. Mix gently and serve hot.