1. Sweet Potatoes-250gms-cut into 1" cubes 2. Capsicum-one large-cut in 1" cubes 3. Onion-one large-chopped finely 4. Tomatoes-3 large-chopped finely 5. Garlic-one clove-chopped finely 6. Coriander powder-1tsp 7. Turmeric powder-pinch 8. Chilly powder-2 tsp, green chilly-1-slit 9. Cinnamon-1" 10. Curd-one cup-if you like you can use a sour one 11. Salt , oil, mustard seeds(1 tsp), jeera(1 tsp), urud dal(1 tsp), curry leaf-10-chopped
Heat the oil and add the mustard. Once they are done spluttering add the rest of the items in 11(except salt of-course;) ) and cinnamon. Add the onion and green chilly and fry till the onion are transparent. Add the tomatoes and capsicum and fry for 3 minutes. Add the turmeric, coriander powder, chilly powder and the salt needed. Mix and cook for a minute. Add the sweet potatoes and cook for 3 minutes. Add the curd and cook closed for few minutes, till the potatoes are soft. Should not take more than 8-10 minutes. Add little water if you want a little gravy. Done.
Can add ginger, cardamom, coconut milk/paste, peas, beans, cauliflower...use your imagination.
For Grinding: 1. One small onion 2. One small tomato 3. Cloves-2 4. Cinnamon-1" 5. Jeera-1 tsp 6. Urad Dal-1 tsp 7. Mustard-1 tsp 8. Green Chilly-1 9. Turmeric-a pinch 10. Corriander powder - 2tsp
Fry the above in oil and leave aside to cool. Grind to a fine paste.
1.Potato-1cup 2.Beetroot-1/2cup 3.Carrot-1/2cup 4.Peas-1/2cup 5.Capsicum-1/2cup 6.Paneer-1/2 cup 7. Beans-1/2 cup 8. Coconut milk-1/2 cup 9. Corriander leaves 10. Sugar-1 tsp 11. Fresh cream-2 tbsp 12. Lemon-1 13. Pepper-1/2 tsp
Cut all vegetables into half-inch cubes. Steam for 15mins except capsicum and paneer. In a pan, heat 2tbsp of oil and fry the paneer and keep aside. In the same oil fry capsicum till it is tender. Add 1/2 tsp of pepper(coarsely ground) and fry.
Add the ground paste to the pan and mix well. Add a cup of water and let it come to a boil. Add the vegetables and paneer. Add salt. Let the mix cook for 2 minutes. Once it starts boiling add a tsp of sugar. Add the fresh cream, corriander leaves. Cook till you get a not too thick gravy. Just before serving squeeze the lemon into it.