Shahi Vegetable Dish

1) Bengal gram (chana dal), soaked for 1 hour 1 cup
2) Okra (bhindi), chopped, fried 200 gm
3) Potatoes, diced, fried 100 gm
4) Carrots (gajar), diced, fried 100 gm
5) French beans, diced, fried 100 gm
6) Green peas (matar), shelled, fried 200 gm
7) Cottage cheese (paneer), diced, fried 100 gm
8) Ghee 2 tbsp
9) Ginger (adrak), 1"" piece, finely chopped 1
10) Garlic (lasan) pod, minced 1
11) Cumin (jeera) powder 2 gm
12) Coriander (dhaniya) powder 1 tsp
13) Turmeric (haldi) powder 1 gm
15) Salt to taste
16) Sugar 2 tsp
17) Tomato puree 2 cups
18) Juice of lemon (nimbu) 1
19) Garam masala 1 tsp
20) Mango powder (amchur) 1 tsp

METHOD:

1. Drain and boil the Bengal gram in 1 1/2 cups water.
2. Heat the ghee in a pan, add ginger, garlic, all the fried vegetables, cottage cheese, boiled Bengal gram, cumin, coriander, and turmeric powders.
3. Saute for 2-3 minutes.
4. Mix the salt and sugar with the tomato puree, and pour over the vegetables.
5. Add the remaining ingredients, cook on dum for 30 minutes. Serve hot.