Vegetables in a Rich Creamy Sauce
|Greek yogurt||5 Ounce (150 Gram)|
|Tomato puree||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground almonds||2 Tablespoon|
|Water||1⁄4 Pint (150 Milliliter)|
|Unsalted butter||3 Ounce (75 Gram)|
|Corn oil||4 Tablespoon|
|Onion seeds||1⁄4 Teaspoon, mixed|
|Mustard seeds||1⁄4 Teaspoon, mixed|
|Thick green chilies||6 Small, slit down the centre and deseeded|
|Baby potatoes||5 , thickly sliced|
|Carrot||1 , sliced|
|Baby onions||5 , peeled|
|Water||1⁄2 Pint (300 Milliliter)|
|Single cream||6 Fluid Ounce (175 Milliliter)|
|Chopped coriander||2 Tablespoon|
|Green chilies||2 , chopped|
|Flaked almonds||2 Ounce (50 Gram, To Garnish)|
Blend the yogurt, tomato puree, lemon juice, ginger, garlic, chilli powder, salt, coriander, cumin, ground almonds and water in a medium-size mixing bowl and set aside.
Heat the unsalted butter and oil in a karahi or deep frying pan.
Add the onion and mustard seeds and fry until they turn a shade darker.
Fry the vegetables, one kind at a time, in the oil until they are cooked, starting with the green chillies then the cauliflower, potatoes, carrot, and whole baby onions, and ending with the panir cubes.
Remove the fried vegetables from the pan with a slotted spoon, and drain on kitchen paper.
Add the spice and yogurt mixture to the remaining butter and oil in the pan.
Pour in the measured water and cook for about 5 minutes, until the sauce comes to the boil.
Return the fried vegetables to the pan, stirring gently to mix the vegetables and sauce together, without breaking them.
Finally, pour in the cream, fresh coriander and green chillies and cook for 3-5 minutes.
Serve garnished with the flaked almonds.