Mixed Vegetable Curry

This is a recipe I like to make when I don't have a lot of time, but still gives me that slow cooked taste.

INGREDIENTS

Mixed Veggies - your choice (I used a 1/4 bag of frozen veggies that had beans, corn and carrots and 1 medium potato peeled and finely cubed)
1/2 finely chopped Onion
1/2 tsp ginger-garlic paste
1/2 cup Milk
1/4 tsp Turmeric Powder
1 tbsp Chilli Powder
1 tbsp Garam Masala
3/4 tbsp Coriander Powder
Salt
Oil

PROCEDURE

I first washed the frozen veggies in warm water and put them in a microwave safe bowl. I added the cubed potatoes to this bowl and put everything in the microwave for 5 minutes.
Meanwhile, I heated about 1 1/2 tbsp of oil in a pan and added the chopped onions. Let this cook for about 5 minutes or until the onions soften, add the ginger-garlic paste and cook again until the raw smell goes away.
It is now time to add in the microwaved veggies. Mix everything together well and let the pieces cook. The beans usually take the longest, so keep an eye on them. The best way to check to see if all the pieces are cooked is to take a wooden spoon and cut a piece. It should split in two without much effort.
Once the veggies are all cooked, it should take about 5 minutes, add the turmeric, salt, chilli powder, garam masala and coriander powder. Mix everything well and add in milk. Yogurt (or curd) can be used also, but I was out of curd so I used milk instead.
If the curry tastes too spicy, or too salty, more milk can be added. You can also use more milk if you want a gravy curry.
Serve with rice and/or roti.