PREPARATION

1. Heat 2 tablespoons butter in a pan, add 75 grams carrots, 60 grams bell pepper, 90 grams cauliflower, 40 grams green beans, 50 grams green peas and mix it well.

2. Saute the veggies for 7 - 10 minutes on medium heat.

3. Add 1/4 teaspoon salt and mix it well.

4. Cook until it turns golden brown in color.

5. Remove it from heat and keep aside.

6. In a blender, add 360 grams tomato, 2 teaspoons ginger, 2 teaspoons garlic, 2 tablespoons cashews and blend it into a smooth puree.

7. Keep aside.

8. Heat 2 tablespoons butter in a skillet, add 1 teaspoon caraway seeds, 1 bay leaf and stir well.

9. Then, add the blended mixture in it and mix it well.

10. Cook for 5 - 7 minutes on medium heat.

11. Add 1/2 teaspoon turmeric and stir well.

12. Then, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon sugar and mix it well.

13. Add 150 milliliters water and mix it again.

14. Cook for 3 - 5 minutes on medium heat.

15. Add 60 grams fresh cream and mix it again.

16. Bring it to a boil.

17. Now, add the cooked veggies in it and mix it well.

18. Add 1/2 teaspoon garam masala and mix it well.

19. Cook for 3 - 5 minutes on medium heat.

20. Garnish with coriander.

21. Serve hot with roti or naan.