- Mixed vegetables 500gm (I used carrot, mushroom, snow-peas, baby corn and green butter beans)
- Onion 150 gm
- Garlic 6 flakes
- Ginger 3 cm piece
- Oil/ghee 2 tablespoon
- Cloves 3
- Cardamom 3
- Cinnamon 2 pieces, 3 cm each
- Chilli powder 1 ½ teaspoon or to taste
- Turmeric powder ½ teaspoon
- Coriander powder ½ teaspoon
- Cumin powder ½ teaspoon
- Kasoori methi 2 teaspoon
- Tomato 300 gm, chopped
- Salt to taste
- Sugar ½ teaspoon, optional
- Fresh /clotted cream 4 tablespoon
Garam masala powder and coriander leaves to garnish
Peel and cut carrots into 3-4 cm long, ½ cm thick strips.
Cut the mushrooms into halves.
String the snow peas and cut into halves.
Cut each baby corn into four pieces.
Combine all these with butter beans. Cover with 1 ½ cup of water and boil till cooked. (Avoid over-cooking). Strain and reserve the stock.
While the vegetables are boiling, roughly cop onion, garlic and ginger and mince in electric mixer-grinder (I use Panasonic mixer-grinder), using the pulse switch. (Do not grind into a paste)
Heat the oil/ghee in a kadai or fry pan.
Add cloves, cardamom and cinnamon.
When they emit a pleasant aroma, add the minced onion, garlic and ginger.
Cook stirring till the onion is golden brown.
Lower the heat, add chilli, turmeric, coriander and cumin powders.
Cook stirring for 3-4 seconds.
Add 3-4 tablespoon of reserved vegetable stock, increase the heat and cook stirring till the water is absorbed. Add tomato and ¼ teaspoon of salt.
Cook covered on low heat, till the tomato is reduced to a pulp. (Stir a couple of times while the tomato is cooking)
Open the lid, increase the heat to medium and cook stirring for 2-3 minutes.
Add the remaining vegetable stock and the vegetables.
Add salt and optional sugar and simmer for 2 minutes.
Stir in the cream and remove from fire.
Add both the flours and water, and mix until smooth.