Serves: 4
Total Calories: 388

2 tablespoons Basic Ginger-Garlic Paste or store-bought
3 tablespoons peanut oil
1 teaspoon cumin seeds
1/4 teaspoon , coarsely ground ajwain, seed
2 small onions, cut into 3/4-inch pieces
1 piece fresh ginger (1-inch), peeled and cut into thin matchsticks
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground turmeric
3 to 4 cups mixed vegetables such as cauliflower, potatoes, carrots, green bean, green bell peppers and peas, cut into 3/4 to 1-inch pieces
1 teaspoon salt, or to taste
4 small tomatoes, cut into 6 wedges each
1 to 2 tablespoon distilled white vinegar
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon Garam Masala

1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onions and ginger, and cook about 1 minute. Add the ginger-garlic paste and cook another minute.

2. Mix in the coriander, cayenne pepper, and turmeric, then add the vegetables and salt and cook, stirring, until golden, about 5 minutes.

3. Add the tomato wedges, stir 1 minute, then cover the pan, reduce the heat to medium, and cook until the vegetables are crisp-tender, about 5 minutes. Add the vinegar and cilantro, stir 1 minute, then transfer to a serving dish, mix in the garam masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 388
Calories from Fat: 90

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