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| Main Ingredients | Carrot, Corn kernels |
| Cuisine | Punjabi |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 medium carrot, peeled and cut into 1 inch pieces
- 1/2 cup corn kernels
- 1/4 small cauliflower ,separated into florets
- 8-10 French beans, cut into 1 inch pieces
- 5-6 fresh button mushrooms, quartered
- 1/4 cup green peas
- 1 1/2 inch ginger, roughly chopped
- 7-8 garlic cloves
- 4 green cardamoms
- 1 inch cinnamon stick
- 2 teaspoons red chilli powder
- Salt to taste
- 1 1/2 cups tomato puree
- 3 tablespoons butter
- 2 tablespoons honey
- 2 teaspoons fenugreek powder
- 1 teaspoon garam masala powder
- 2 tablespoons chopped fresh coriander leaves
- 1/4 cup fresh cream
Method
- Boil carrot and corn in 2 cups water for 3-4 minutes.
- Grind ginger, garlic, green cardamoms and cinnamon with 2 tbsps water into a fine paste.
- Add cauliflower florets, beans, mushrooms, ground paste, red chilli powder and salt to the boiling vegetables and mix well and let the vegetables cook.
- Add tomato puree and 2 tbsps butter and mix. Add green peas, honey and kasoori methi and mix well.
- Add garam masala powder and coriander leaves and mix well. Lower heat and add cream. Serve garnished with 1 tbsp butter.
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