Easy

Potato

unit

Curry

Paneer

Carrot

Clarified butter (ghee)

Fresh cream

White sugar

Garam Masala

teaspoon

Chile (spices)

tablespoon

Green chillies (Indian)

Turmeric powder

Cashew nuts

Makhani sabzi

Heat the butter or ghee in a pan. Sauté the chopped mixed vegetables until they are slightly tender. You can also add paneer and boiled, mashed potatoes to the mix if desired.

Season the vegetables with salt and set them aside.

Heat the butter or ghee in a separate pan.

Add chopped onions, ginger, garlic, and green chilies. Sauté until the onions turn golden brown.

Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Allow the mixture to cool, and then blend it into a smooth paste using a blender or food processor.

Stir in the heavy cream and simmer for another 2-3 minutes. Adjust the consistency of the gravy with water if needed.

Let the curry simmer for a few more minutes, allowing the vegetables to absorb the flavors.

Easy

60 min

Main course

Indian

Servings

2

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

1 min.

Step #3

5 min.

Step #4

5 min.

Step #5

10 min.

Step #6

5 min.

Step #7

2 min.

Step #8

3 min.

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