Ingredients:

  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium green chilies, slit lengthwise
  • 2 medium potatoes, peeled and cubed into 1/2 inch pieces
  • 1 cup carrots, diced
  • 1 cup cauliflower florets, bite-sized
  • 1 cup green peas
  • 1 cup green beans, chopped into 1 inch pieces
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 2 tbsp water
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat the oil or ghee in a large skillet over medium heat until shimmering.
  2. Add the cumin seeds and stir until they sizzle and turn a deep brown.
  3. Toss in the diced onions and sauté for 4–5 minutes until they become translucent and golden-edged.
  4. Stir in the ginger-garlic paste and green chilies, cooking for another 60 seconds until the raw scent vanishes.
  5. Add the cubed potatoes and carrots to the pan and sauté on medium-high heat for 5–7 minutes, stirring occasionally until edges begin to brown.
  6. Add the cauliflower florets, green beans, and green peas to the skillet.
  7. Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and salt, ensuring vegetables are evenly coated.
  8. Add water if necessary to prevent spices from burning and cook until vegetables are 90% tender (al dente).
  9. Remove from heat and garnish with chopped fresh cilantro and lemon juice.