Instructions:

Yield: 10 servings

3 tbsp Olive oil
1 lg Onion, finely chopped
3 lg Garlic cloves, chopped
3 med Potatoes, cubed
1 cup Zucchini, chopped
1/2 cup Peas
1 cup Green beans
2 med Tomatoes, chopped
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
4 ea Red chiles, crumbled
3 ea Bay leaves
8 cup Vegetable stock
4 tbsp Tomato paste
Salt & pepper

Heat olive oil over medium flame. Stir in the chopped onion & garlic & let them saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover & saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste. Bring to a full boil, cover & simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt & pepper & serve with crusty home-made bread.