Step 1: Prepare Paneer and Vegetables

Cut 250g paneer into cubes. Chop 1 medium carrot, 1 cup beans, 1 large capsicum, and 1 large potato into cubes. Keep them ready for frying.

Step 2: Fry Paneer

Heat cooking oil in a kadhai (wok). Add the paneer cubes and fry them until they turn light golden brown. Remove the fried paneer and set aside.

Step 3: Fry Vegetables

In the same oil, add the chopped potatoes, beans, and carrots. Add a pinch of salt and fry until the vegetables are softened and slightly browned. This should take about 3-4 minutes.

Step 4: Prepare Masala Paste

While vegetables are frying, prepare the masala paste. In a mixer grinder, combine 1 tsp cumin seeds, 1 tsp black peppercorns, and 1/2 medium chopped onion. Add a little water and grind to a smooth paste.

Step 5: Add Capsicum and Finish Frying Vegetables

Add the chopped capsicum to the frying vegetables. Sauté for about 1 minute until it's slightly cooked but still firm. Remove all the fried vegetables from the kadhai and set aside.

Step 6: Temper Spices

Add a little more oil to the kadhai if needed. Once hot, add 1-2 dry red chilies, 2 bay leaves, and 1/2 tsp cumin seeds. Let them splutter for a few seconds.

Step 7: Sauté Onions and Masala

Add 1 medium finely chopped onion to the kadhai and fry until it turns golden brown. Then, add the prepared masala paste (cumin, black pepper, onion) and mix well.

Step 8: Add Powdered Spices and Tomatoes

Add 1 tsp turmeric powder, 2 tsp red chili powder, 1 tbsp ginger-garlic paste, and 1 medium chopped tomato. Mix all ingredients thoroughly.

Step 9: Cook Masala

Cover the kadhai with a lid and cook the masala for 2-3 minutes on medium heat, stirring occasionally, until the oil separates from the masala.

Step 10: Add Green Peas and Shahi Garam Masala

Once the masala is cooked, add 1/2 tsp Shahi Garam Masala and 1/2 cup green peas. Mix well and cover again. Cook for another 2-3 minutes until the peas are tender and the oil has completely separated.

Step 11: Combine Vegetables and Gravy

Add the previously fried vegetables (potatoes, carrots, beans, capsicum) to the cooked masala. Mix everything well, ensuring the vegetables are coated with the spices. Sauté for 2-3 minutes.

Step 12: Add Water and Paneer

Pour in 1.5 glasses (approx. 300-350ml) of water for the gravy. Add the fried paneer cubes. Stir gently to combine.

Step 13: Simmer and Finish

Cover the kadhai and let the curry simmer for 5-7 minutes, or until the potatoes are fully cooked and the gravy reaches your desired consistency. Once cooked, sprinkle another pinch of Shahi Garam Masala for enhanced flavor. Turn off the gas.

Step 14: Serve

Serve the hot paneer mix vegetable curry with rice, roti, or naan. Enjoy!

• Fry paneer lightly to prevent it from becoming hard.

• Add capsicum towards the end of frying vegetables to maintain its crunch and vibrant color.

• Adjust the amount of water according to your desired gravy consistency.

• Add other vegetables like cauliflower or broccoli for more variety.

• For a richer gravy, add a spoonful of cream or cashew paste at the end.