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Prepare Veggies.
You need to prepare onion, roughly chopped.
You need to prepare carrots, julienned.
You need to prepare French green beans, slit diagonally into small pieces.
Use bell peppers, roughly chopped.
Prepare indian squash, julienned.
Use ginger, julienned.
Provide garlic, minced.
You need to prepare green chilly, thinly sliced.
You need to prepare tofu, cut into small pieces (can be substituted with paneer).
You need baby corn, cut into bite-sized pieces.
You need Spices and Flavors.
You need to prepare chilly garlic sauce.
You need to prepare tomato ketchup.
Provide chilly paste, or to taste.
Provide coriander powder.
Use fennel powder (saunf).
Use indian pickles (achar).
You need cumin seeds.
You need Garnish.
Use coriander leaves.
Prepare cabbage, finely shredded.
You need to prepare paneer or tofu, shredded.
Provide mint leaves, sliced thinly.
Prepare oil.
You need water.

In a wide pan, take a tablespoon of oil/fat.
On high heat, add the cumin into the oil.
Once the cumin browns a bit, add the veggies in the following order, giving each vegetable a 30 second headstart over the next: onions, ginger, garlic, carrots, beans, baby corn, squash, bell peppers, green chillies. Saute until veggies are tender yet crunchy..
Add the protein ( tofu or paneer). Saute for a minute. Add all the dry spices and roast for about a minute. (fennel and coriander powder).
Add the chilly garlic paste, chilly paste and tomato ketchup, and about a quarter cup of water, and let it come to the boil.
Once the gravy (there should be just enough gravy to coat the veggies) thickens, transfer into a serving bowl..
Add the garnish ingredients (mint, tofu and cabbage) as shown in the image above, and serve piping hot, with rotis(Indian flat bread)..

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