INGREDIENTS
3
Aubergines, medium
1
Beetroot, red
2
Carrots
1/4 tsp
Chilli, powder
1/4
bunch Coriander
1
Onion, small
1 tsp
Ginger-garlic paste
100 g
Quinoa
1 tsp
Garam masala
1
Red pepper, small cut
1 pinch
Salt
1 tsp
Salt
1/4 tsp
Turmeric, ground
4 1/2 tbsp
Olive oil
1 dash
Vegetable oil
1 tsp
Cumin seeds, toasted
100 g
Paneer, grated