- Large Onions Chopped
- 2 Medium Tomatoes Chopped
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Oil
To Roast –
- 2 cups Mixed Vegetables Chopped Carrots, French Beans, Cauliflower Florets, Potatoes, Green Peas
- 1 teaspoon Butter/Oil
Gravy –
- 1 Medium Onion Finely Chopped
- 1 tablespoon Butter
- 2 teaspoon Oil
- ½ teaspoon Shahi Jeera
- 2 Cloves
- 1 Green Cardamom
- 1 Dried Bay Leaf
- 2 inch Cinnamon Piece
- 6-7 Whole Cashews Soaked in milk/water for 20 mins
- 2 teaspoon Fresh Cream
- ½ tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 2 teaspoon Kasoor Methi/Dried Fenugreek Leaves
- ½ teaspoon Sugar
- Salt as needed
- Water as needed
- Fresh Coriander Leaves as needed
- In a thick bottomed pan, heat 1 teaspoon oil. Add chopped onions and tomatoes along with ginger garlic paste. Keep it covered and cook for 5-6 mins on medium flame.
- Once they are caramelized, switch off the heat and let it cool down completely.
- Make a smooth paste out of it and keep it aside.
- In another pan, heat 1 teaspoon of butter and add chopped mixed vegetables. Fry on medium heat for 2-3 mins first.
- Now add green peas and continue cooking for another 4-5 mins.
- Once the vegetables are more than half cooked, remove them from heat and set aside.
- Now heat 1 tablespoon butter and 2 teaspoon of oil. Add shahi jeera, cloves, cinnamon, cardamom, bay leaf and let them splutter.
- Add finely chopped onions and fry them on low heat until translucent.
- Now the prepared gravy paste and cook for 5-6 mins. As the oil begins to ooze out of the sides add cumin powder, turmeric powder, Kashmiri chilli powder, coriander powder, garam masala powder and salt.
- Cook for a few more minutes and add the roasted veggies.
- Mix well, add ¼ cup of water if the gravy is dry. Cook for another 4-5 mins.
- Add crushed kasoor methi and mix it well.
- Meanwhile grind soaked cashews with just enough water.
- Add it to the gravy and cook for a minute.
- Next add fresh cream. Mix well. Remove from heat.
- Serve hot with Ghee Phulkas!
