Ingredients:
Tomato - 1
Capsicums - 2
Green Chillies - 2
Baby Corn - 200 gms
Carrots - 2
Beans - 10
Potatoes - 2
Paneer Cubes - 1/4 cup
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Dhania Powder - 1 tblsp
Garam Masala Powder - 1/2 tsp
Fenugreek Leaves - 1 1/2 tsp
Salt - as required
Butter - for frying

Fry in oil and then grind to paste:
Onions - 3, large
Tomatoes - 4 (cut and fry)
Cashewnuts - 10

Method:
1. Dice tomato and capsicum into 1 1/2 inch cubes.
2. Slit green chillies into two.
3. Cut potatoes, babycorn, carrot and beans into 1 1/2 inch length pieces and boil till just soft.
4. Heat butter in a kadai, add slit chillies, capsicum and tomatoes.
5. Stir fry for 2 minutes. Add paneer cubes, boiled vegetables and continue frying for another 3 minutes.
6. Add all the powders, salt and then ground paste.
7. Cook in reduced flame. If necessary add little water and cook till gravy becomes thick.
8. Wash dry fenugreek leaves in warm water, add to curry just before removing from fire.
9. Serve hot in a small kadai along with pulkas.