INGREDIENTS

Paneer- 400gms ( you can also use low fat Paneer or Tofu)
Chopped Spinach- 1 cup
Chopped Spring onion greens- 1 cup
green Mung dal sprouts- 1 cup
Carrots diced- 1/2 cup
Radish diced( mooli)-1/2 cup
Chopped Onions- 1 medium size
Chopped tomatoes-2 medium
Chopped garlic- 4-5 cloves
Chopped ginger- 1 tsp
chopped green chilies-1 or 2

Spices Used
Bay leaves-1
Black peppercorns-5-6
Cumin seeds=1/2 tsp
Turmeric powder- 1/2 tsp
Coriander Powder-1 tsp.
Red chili powder- 1/4 tsp+ 1/4 tsp
salt-to taste
Garam Masala powder-1/2 tsp

Oil – 1 tbsp
Clarified Butter/Ghee-1 teaspoon.

METHOD
1. In a heavy bottomed Pan or Kadhai, heat Oil on medium flame.
2. Add Chopped Onions and stir fry them till they become transparent.
3. Add Ginger, Garlic, green chilis and fry them too till garlic change its color.
4. Add tomatoes and add turmeric, coriander, red chili powder and salt and little amount of water. Cook this mixture till it starts leaving oil.
5. Now add all the vegetables and sprouts and cook of another 5 minutes. Add a 1/2 a cup of water and cover the pan with lid. Cook for 10-15 minutes on medium flame.

6. Turn off the flame and let this mixture cool. Once cooled, grind everything in a grinder or blender.
7. Now wash the pan and in the same pan, add a tea spoon of ghee and once it gets heated, add cumin seeds, bay leaf and pepper corns. Once the seeds crackle,add 1/4 spoon of red chili powder and quickly pour in the green mixture onto the pan.
8. Add about 2 cups of water and let this gravy boil. let this gravy thicken and then when you think that it has reached desired consistency, add cubed Paneer pieces. Bring the gravy to boil once more and turn off the flame.
9. Sprinkle some garam masala on top and serve it with hot rotis or steamed rice.
Enjoy,
Swati.