Heat oil in a pan and add mustard seeds to it. When the mustard seeds start to crackle, add finely chopped ginger, slit green chillies and curry leaves.

Then add red chilli powder and turmeric powder (haldi) to pan and stir for a few seconds to roast the spices.

Add diced tomatoes to the pan.

Cook for 2-3 minutes till the tomatoes become soft.

Then add cauliflower florets along with green beans, carrots and potatoes cut into batons.

Add 1 cup of water, then cover with a lid and cook the vegetables for 6-7 minutes. The vegetables should not be overcooked and still retain a bite in this recipe.

Then add thinly sliced capsicum (bell pepper) and paneer batons to the gravy.

Add some cream or milk and mix well with the gravy.

Then add coriander powder (dhania), garam masala, salt and sugar.

Also add besan (gram flour) to the gravy. Besan helps absorb the water to make a semi dry gravy.

Mix to combine all ingredients and cook for 2-3 of minutes.

Add chopped coriander leaves to the gravy.

Veg Jalfrezi is ready. Serve it hot with any Indian bread like roti, naan or puri.