Step 1: Cook the Veggies

• Parboil or steam the mixed vegetables until 90% cooked. Drain and set aside.
• Optionally, lightly sauté the veggies in butter for extra flavor.

Step 2: Prepare the Base Gravy

• Heat oil and butter in a pan. Add cumin seeds, bay leaves, cloves, and cinnamon.
• Sauté onions until golden brown. Add ginger-garlic paste and cook till raw smell goes away.
• Add tomato puree and cook until the oil starts separating.
• Stir in turmeric, chili powder, coriander powder, and salt. Cook for 2–3 minutes.
• Add cashew paste and cook for another 3–4 minutes.

Step 3: Combine Everything

• Add the cooked vegetables into the masala gravy. Mix gently.
• Add cream, crushed kasuri methi, and garam masala. Simmer for 5–7 minutes.
• Adjust consistency with water or milk, if needed.

Step 4: Final Touch

• Garnish with fresh coriander and a swirl of cream.
• Serve hot with naan, paratha, or jeera rice.

🍽 Serving Suggestions

• Garlic naan or laccha paratha for indulgence
• Steamed basmati rice for a lighter option
• Side of pickle and papad for a complete Indian meal

🧡 Why You’ll Love It:

✅ Loaded with veggies

✅ Creamy, rich, and aromatic

✅ A showstopper for dinners and parties

✅ Perfect for vegetarians & festive menus

💡 Pro Tips:

• Add a spoon of honey or sugar to balance the tanginess of tomatoes
• You can also toss in paneer cubes for extra richness
• For a vegan version, substitute cream with coconut milk or cashew cream