Vegetable Jalfrieze

How colourful is this curry??
All the 3 different coloured capsicum are used and also an assortment of other vegetables.

Ingredients:
Capsicum Green - 1/2 large , cut into long strips
Capsicum red - 1/2 large , cut into long strips
Capsicum Yellow - 1/2 large , cut into long strips
Carrot - 1/2 cup , cut into long strips
Baby corn (optional) - 1/4 cup
Green peas - 1/4 cup
Beans -1/2 cup , cut into 1 inch pieces
Cauliflower - 1/2 cup , cut into small flowerets
Paneer - 1/2 cup
Onion - 2 large , cut into long strips
Tomato - 1 cup, chopped
Oil - 2 to 3 tbsp
Jeera - 1 tsp
Kalonji  / onion seeds - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Chilli powder - 1 large tbsp
Garam masala - 1 tsp
Vinegar - 1 tbsp

Garnish :
Coriander leaaf
Mint leaf
Ginger - cut into long strips

Blanch the carrot, beans, sweet corn, green peas and cauliflower in boiling salted water and then put them into cold water so that they remain crisp and fresh looking.
Pour the oil into a thick bottomed kadai and fry the paneer until golden brown.
Use a slotted spoon to scoop this out and keep aside.
In the same oil, splutter the jeera and kalonji.
Add the onions and capsicum and fry for 2 - 3 minutes on high flame.
Now move these aside using the slotted spoon.
In the left over oil , add the tomato and fry till it becomes mushy.
Add the salt, turmeric powder,chilli powder and garam masala.
After a minute, add the vinegar.
After 30 seconds on high flame, add in all the vegetables, onion , capsicum and paneer.
Mix well and cook for 2 minutes on high flame.
Garnish with coriander leaf, mint leaf and ginger.
Serve hot with chapathy.