Vegetable bhaji

Cut half a block of paneer (8 oz or 200 grams) into bite size chunks.
Cut vegetables into chunky bite size pieces for a total of 6 cups or so: cauliflower, green beans, carrot, bell peppers, zucchini, mushrooms, peas.
Cut 1 onion into medium dice.
Heat 1 tbsp. oil in a pan and fry the paneer until golden. Remove from pan and set aside.
In the same pan, add 1 tsp. cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and let it cook on medium-high heat until the edges start browning.
Stir in the spices: 2 tsp. kasuri methi (dried fenugreek), 1/2 tsp. red chili powder and 1/2 tsp. turmeric.
Add the vegetables and stir fry them for a few minutes.
Add 1 cup tomato puree and salt to taste. Cook uncovered, stirring once in a while, until the vegetables are just tender. Turn off the heat.
Stir in a handful of minced cilantro and 1/2 tsp. garam masala.