Mixed Vegetable Khalsa

Ingredients:
Ginger - 2" piece
Coriander seeds, roasted in some oil - 2 tbsp (can replace with 2 tsp of coriander powder)
Coriander leaves - a handful
Black pepper - 20-30 corns
Cumin seeds - 3/4 tbsp
Potatoes, diced - 4 med
Carrots, diced - 4 med
Tomatoes, diced - 4 med
Cauliflower, diced - 1 med
Peas - 100 g
Turmeric powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp

Method:
Grind the first five ingredients with a small amount of water to make a thick paste. Set aside.

In a wok, season hot oil with cumin seeds, when they start to splutter add the tomatoes. Cook until lumpy. Now add the chopped vegetables with turmeric and salt and add enough water to cover. Cook covered on medium flame. When the vegetables are almost cooked and the water is almost gone, mash lightly (or blend lightly with a handheld blender) and add the ground paste. Cook on a low flame for 5 min. Garnish with freshly chopped coriander leaves and serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: A professor at The Guru Nanak Khalsa College of Arts, Science and Commerce.