Sauteed Vegetables

1. 1
   prep · ~15 min

   Prep all the vegetables.

   Wash and cut the cauliflower into small florets, dice the carrots, cube the bell pepper, and chop the green beans into 1-inch pieces. Slice the onion finely and julienne the ginger.

   TIPKeep the vegetable pieces roughly the same size so they cook evenly.
2. 2
   temper · ~1 min

   Temper the cumin seeds.

   1.Heat oil in a wide pan or kadhai over medium heat.

   2.Add cumin seeds and let them sizzle and crackle for 30 seconds.

   TIPThe cumin should turn a shade darker, not burn. A wide pan prevents steaming.
3. 3
   saute · ~4 min

   Saute the aromatics.

   1.Add sliced onion, green chili, and ginger to the pan.

   2.Saute until the onion turns translucent and soft, about 3 to 4 minutes.

   TIPDon't brown the onions too much — just cook until they lose their raw bite.
4. 4
   saute · ~5 min

   Cook the hard vegetables first.

   1.Add cauliflower, carrots, and green beans to the pan.

   2.Sprinkle turmeric powder, red chili powder, coriander powder, and salt.

   3.Stir well, cover, and cook on low heat for 5 minutes, stirring once.

   TIPThe vegetables release their own moisture; there's no need to add water.
5. 5
   saute · ~3 min

   Add the bell pepper and peas.

   1.Add cubed bell pepper and green peas to the pan.

   2.Saute on high heat for 2 to 3 minutes to keep them crisp-tender.

   TIPAdding the softer vegetables later prevents them from turning mushy.
6. 6
   mix · ~1 min

   Finish with dried fenugreek and garam masala.

   1.Turn off the heat.

   2.Crush the dried fenugreek leaves between your palms and sprinkle them over the vegetables along with the garam masala.

   3.Squeeze fresh lemon juice on top.

   TIPKasuri methi releases its best aroma when added off the heat.
7. 7
   garnish

   Garnish with coriander leaves and serve hot.

   1.Scatter the chopped coriander leaves over the dish and toss gently.

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