Mix Sabzi (Pakistani Mixed Vegetable Curry)

Wash and cut all the vegetables. Keep the potatoes and carrots together, as they need longer to cook, and keep the beans, cauliflower and peas in a second group.

Heat the oil in a pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant and a shade darker.

Add the chopped onions with a pinch of the salt. Cook, stirring often, until soft and golden brown at the edges.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.

Add the tomatoes, turmeric, chilli powder, coriander powder and the rest of the salt. Cook, mashing the tomatoes with the back of the spoon, until they break down and the oil begins to separate at the sides.

Add the potatoes and carrots and stir to coat in the masala for 2 minutes. Pour in the hot water and add the slit green chillies, then bring to a boil.

Cover, lower the heat and simmer until the potatoes are just starting to soften when pierced with a knife.

Add the green beans and cauliflower and stir gently. Cover and cook until the cauliflower is tender but still holds its shape. If the pot looks dry, add a splash of hot water.

Add the peas and cook uncovered so the gravy thickens slightly and clings to the vegetables. The peas should be bright green and tender, and the potatoes should be soft all the way through.

Sprinkle over the garam masala and crushed fenugreek leaves and stir once. Turn off the heat, cover and rest for 5 minutes to let the flavours settle.

Taste and adjust the salt. Garnish with fresh coriander and ginger matchsticks and serve hot.