Ingredients
500 g mixed vegetables ( such as broccoli or cauliflower , beans, carrots and cherry tomatoes )
1 bunch spring onions, cut into 2 – inch pieces
250 g chhole ( chickpeas ), boiled and drains
250 g Aashirwad multi purpose cooking paste
½ cup coriander leaves
Method
1, In a non-stick frying pan, combine vegetables with ½ cup water. Cover and cook for 5 minutes over medium- high heat, stirring occasionally, until vegetables are just tender crisp.
2, Stir in chickpeas and masala paste into vegetable mixture. Cover and bring to boil, stirring occasionally. Adjust seasoning if required. Remove from heat ; stir in coriander leaves.
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