Ingredients For Ginger Garlic Paste 6-7 Garlic cloves, लहसुन 1 inch Ginger, peeled, slice, अदरक 2-3 Green chili, less spicy, हरी मिर्च Salt to taste, नमक स्वादअनुसार For Dhaba Style Mix Veg 1 tbsp Oil, तेल 1 tsp Cumin seeds, जीरा Prepared Ginger Garlic Paste, तैयार किया हुआ अदरक लहसुन का पेस्ट 3 medium size Onion, chopped, प्याज ½ tbsp Ghee, घी 1 ½ tbsp Coriander powder, धनिया पाउडर ½ tsp Turmeric powder, हल्दी पाउडर 1 tsp Kashmiri red chili powder, कश्मीरी लाल मिर्च पाउडर 3 medium size Tomato, chopped, टमाटर 1 tsp Ghee, घी ¼ cup Water, पानी 1 medium size Carrot, diced, गाजर Little water, पानी 2 tbsp fresh Green peas, हरे मटर ⅓ cup Mushroom, cut into quarter, मशरूम ½ cup Cauliflower, florets, फुलगोभी ¼ cup Water, पानी 10-15 French beans, roughly chopped, फ्रेंच बींस Little water, पानी 2-3 tbsp Paneer, cut into small cube, पनीर ¼ tsp Dry fenugreek leaves, crushed, कसूरी मेथी 1 tbsp Butter, cube, मक्खन For Garnish Paneer, grated, पनीर A pinch of dry fenugreek leaves, crushed, कसूरी मेथी Coriander sprig, धनिया पत्ता Preparation time 10-15 minutes Cooking time 25-30 minutes Serve 2-4 Process For Ginger Garlic Paste In a mortar pestle, add garlic, ginger, green chili and salt to taste. Crush into a smooth paste and keep it aside for further use. For Dhaba Style Mix Veg In a shallow kadai or handi, add oil once it's hot, add cumin seeds and let it splutter well. Add ginger garlic paste and saute it well. Add onion and stir it for 10-12 seconds on high flame, later add ghee and saute it for a while. Once the onions are golden brown, add coriander powder, turmeric powder and saute it for a minute. Now, add kashmiri red chili powder, tomatoes and saute it well. Once the masala is cooked, add water and cook it for 5 minutes. Now, add carrots and saute, once the carrots are cooked, add green peas, mushroom, french beans, cauliflower, water and mix well, cover it with the lid and let it cook for a while. Add paneer, dried fenugreek leaves, butter and mix it well. Once the vegetables are cooked properly. Transfer it to a serving dish. Garnish with the grated paneer, dried fenugreek leaves and coriander sprig. Serve hot with roti.