If you don’t have paneer ready yet, you can either substitute it with smoked tofu or you can simply make it fresh following this recipe. Place the paneer wrapped in a cloth under a heavy stone or a pot filled with water for about two hours, so that it gets firm. Once it is a hard block, you can cut the paneer in cubes.

Wash all other vegetables. Cut the cauliflower, the bell pepper, the mushrooms and the tomatoes in small pieces, keeping everything in separate bowls. Peel the ginger and cut it in very small pieces.

Heat up the oil in a wok or deep pan. When it is hot, add cumin, ginger, garam masala, coriander powder and turmeric powder into the oil and stir. Don’t let the spices burn but let them develop their aroma. When they have changed their colour, you can add the tomatoes. Stir them a little bit and use your spoon to mash the remaining pieces into a puree. Add the mushrooms, mix all well and add a lid on the wok or pan.

After a minute, during which the mushrooms will already release some of their water, you lift up the lid, add the cauliflower and green peas and stir once. Add salt on top and mix it all well. Place a lid on top again.

After about 10 minutes, during which you stir from time to time, the vegetables should be about half-cooked. Add the bell pepper pieces into the wok and stir once more before you place the lid on the wok again.

After another five minutes, when the bell pepper is a bit soft as well, add paneer into the pot. Stir from time to time but let the vegetable dish get cooked well without lid on medium heat in the next five minutes.

Now, when all vegetables are soft and the watery sauce in the wok has evaporated, you can add the cream. Mix it well and let it get warm. Once it is nicely mixed and everything is warm, your vegetable dish is ready!

Serve it warm, for example decorated with fresh coriander leaves! Enjoy your meal!