Mixed veg kurma in nutty gravy with Beetroot paratha

Yesterday was one of those low energy days. Frequent trips to attend nature's call might be a common side effect of pregnancy, it also is a sure shot way to mess up a good night's sleep! Since hubby had an early meeting to attend, there was no way I could sleep on hoping someone would cook for me. Made this as lunch and also dinner.

For kurmaMixed vegetables - 2 cups (I used beans,carrot,cauliflower,peas,potato,capsicum)
Onion - 1 medium sized
Kasuri methi (dried fenugreek leaves) - 1/4 teaspoon
Cilantro (coriander leaves) - a small bunch (10 sprigs)

To grindGarlic - 4 cloves
Ginger - 1" piece
Green chillies - 5 Nos (use less for lesser heat)

Dry masalaCinnamon - 1" stick
Cloves - 2 Nos
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Kitchen king masala - 1/2 teaspoon (optional)

For gravy
Almonds - 10 Nos
Cashews - 10 Nos
Low-fat milk - 1 cup (150 ml)
Low-fat paneer (Indian cottage cheese) - 1/2 cup (crumbled)

Heat 2 teaspoons of oil in a skillet, add the cinnamon and cloves followed by finely chopped onion. When the onions are sauted till translucent, add the ground garlic-ginger-green chilli paste. Saute well. Add the carrot and potato pieces in along with 1/2 cup of water. Cover and simmer till almost done, add the rest of the vegetables, coriander powder, turmeric powder, kitchen king masala, kasuri methi, crumbled paneer and half the milk. Cook covered till vegetables are soft.

Boil another cup of water seperately, add the nuts in and cook well. Drain and grind to fine paste adding the rest of the milk.

Add to the cooked vegetables along with finely chopped coriander leaves and salt to taste. Simmer cook stirring occasionally till the gravy thickens. Add 1/2 teaspoon of sugar. Cover and let stay for about 15 minutes before transferring to a serving dish.

For Beetroot paratha
Wholewheat flour - 2 cups
Wheat bran - 1/4 cup (optional)
Oat flour - 1/4 cup (optional)
Beetroot - 1 large
Salt to taste

Pressure cook beetroot with the jacket on. Peel and blend to smooth puree. Mix the flours and bran in a deep bowl. Add in salt and the beetroot puree. Rub the flours well and adding water little by little knead to dough. Cover and let stay for 1/2 hour. Shape lemon sized balls out of the dough and roll out (leaven) into chappathis (tortillas). Heat a flat pan and cook the chappathi with or without a little drizzle of oil. Turn over and cook other side. When done small golden brown blisters appear over the tortillas.

If paneer (Indian cottage cheese) is not commercially available in your area, you can easily make it at home. For the method, http://thefootloosechef.blogspot.com/2008/06/learn-how-to-make-paneer-cottage.html