Paneer vegetables Jalfrezi: palatable and healthy

As promised, the recipe for Paneer Jalfrezi is as below:

• Cut thick juliennes of 1 carrot, 1 red and green bell peppers, 3 baby corns and 7-8 cut beans slit in the middle;
• Microwave the vegetables other than bell peppers for 1 minute; You can microwave, if you are running short of time or skip this process; 
• In a pan, add 2 tablespoons of oil, 1/2 a tablespoon of black seeds and sauté the rectangle shaped paneer slices for half a minute on both sides and keep aside;
• In the same pan, add 1 tablespoon cumin seeds, 1 onion cut into slices and stir-fry for 3-4 minutes, along with 4 to 5 cloves of chopped garlic;
• Switch off the flame and blend the stir-fried onions and the rest in a blender along with 1 chopped medium-sized tomato; 
• Add the paste to the pan and the microwaved vegetables and bell peppers—and give them a nice mix;
• Add 1 tablespoon red chilli powder (or reduced amounts if you don’t prefer hot food), 1 and a 1/2 tablespoons of coriander seeds powder, 1/2 a tablespoon turmeric and some salt to taste;
• Stir-fry the contents without a lid for 3 to 4 minutes on medium-high flame;
• If you skip microwaving the veggies, then stir-fry for 5-6 minutes on medium-high flame; I prefer it like this;
• Add the sautéed Paneer into the Jalfrezi contents and stir-fry for a minute;
• Close the lid and let it steam for 3 minutes with occasional stirring;
• Add some dried fenugreek leaves, 1 tablespoon vinegar and give it a gentle mix;
• Garnish the veg Jalfrezi with some coriander leaves and serve along with chapatis;
• This serves 6 people. 

My thanks to some recipes on YouTube that inspired me to create my own recipe.