The basic recipe for this subji is from Tarla Dalal's magazine. Here's how I made it:
1/2 cup cubed paneer - lightly fried
1 potato - boiled, peeled & cubed
1/2 cup cauliflower flowerets
1 cup frozen peas & carrots mix
2 small tomatoes - chopped
Salt & Sugar to taste
1/2 tsp garam masala
1/2 tsp Kitchen King masala
Grind to a paste - 1 medium onion, 1 tbsp washed pohe (thick), 10 peppercorns, 2 inch long pieces of cinnamon sticks, 2 cloves, 1 dry red chilli (increase if more heat desired), 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp garlic paste, 1 tsp ginger paste.
Heat 1 tsp oil and add the ground masala. Fry on medium low heat for 5 - 7 mins. Add chopped tomatoes and fry another 5 mins. Add all the other veggies and paneer, along with salt and sugar. Add enough water to get desired consistency (semi liquid). Cover and simmer till all veggies are cooked. Towards the last 2 - 3 mins. of cooking, add the garam masala and Kitchen King masala pwds. Garnish with chopped cilantro and serve hot with any kind of Indian bread or rice dish.