Colourful Vegetable Stir Fry

I love to cook elaborate and delicious meals, most of the time it is the weekend lunch
or when we are having guest over for the dinner. Though there is a different story altogether on week nights, I keep looking for the recipes which are easy to make and dinner is on the table in 30 minutes or so.

This is a stir-fry recipe just perfect for those weekdays dinner. You can use whatever vegetables you have at hand there is no hard and fast rule about vegetables. Though as a nutritionist I would say try to add as many colours as possible as each have different anti oxidants and nutrients present in them and you have a different taste each time you prepare the stir-fry.

Total time: 12 minutes
Serves: 2

• Broccoli florets 1/2 cup 
• Cauliflower 1/2 cup 
• Cabbage 1 cup 
• Frozen peas 1/2 cup 
• Carrot strips 1/2 cup 
• Paneer cubes 100g 
• Extra virgin olive oil 1 tbsp 
• Salt to sprinkle
• Tomato deseeded and cubed 1 large
• Mixed herbs seasoning 

Wash and chop all the vegetables into bite size pieces. Blanch cauliflower,broccoli and carrot strips into boiling water for 2-3 minutes.

Drain the vegetables by placing a bowl under the sieve. Don’t throw away the water use it in any curry or soup as a vegetable stock.

 Pour oil in a pan and tip in cabbage strips and frozen peas, saute for 3-4 minutes.

Add drained vegetables and stir fry them for 4-5 minutes.

Finally add cubed paneer

 Add cubed tomatoes and sprinkle salt and seasoning serve hot as a side dish or main meal.

 I served it as side of lentil pancakes.