Indian Mix Vegetable Curry

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

To Be Ground Into A Smooth Paste
1/2 cup roughly chopped onions
1 tbsp poppy seeds (khus-khus)
1 tbsp thick beaten rice (jada poha) , soaked
10 black peppercorns (kalimirch)
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
1/4 cup water

Other Ingredients
1 1/2 tbsp oil
3/4 cup finely chopped tomatoes
1/4 cup chopped french beans
1/4 cup chopped carrot
1/4 cup chopped potatoes
1/4 cup cauliflower florets
1/4 cup fresh green peas
1/4 cup sweet corn kernels (makai ke dane)
1/2 cup chopped paneer (cottage cheese)
1 tsp sugar
salt to taste
1/4 cup fresh cream

Method :

Heat the oil in pressure cooker, add the prepared paste and sauté on a slow flame for 2 to 3 minutes.
Add the tomatoes and sauté on a medium flame for another 2 to 3 minutes.
Add all the vegetables, paneer, sugar, salt and ¾ cup of hot water, mix gently and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.Add the fresh cream and mix well.
Serve hot.