MAKING

1. In a pan on medium high, melt butter, add onion, turmeric powder, ginger and garlic paste and salt. Stir fry for about 2 minutes.

2. After 2 minutes, add potatoes, water and mix well. Cook this covered for 5 minutes.

3. Aster 5 minutes, stir in the green beans, carrots and mix well. Cook it for about 2 minutes.

4. Add in the red and green bell pepper, mix well and cover the pan half way with the lid. Cook it for another 5 minutes on medium heat.

5. After 5 minutes, stir in the green peas and cauliflower and mix well. Cover the lid half way and cook for another 2 minutes.

6. Add coriander cumin powder, red chili powder, chaat masala, punjabi garam masala, tandoori garam masala, tomato puree and mix well.

7. Stir in the yogurt and mix well. Cook for about a minute or two on medium heat.

8. Switch off the heat and get ready to serve.

SERVING

9. Serve this vegetable curry garnished with a cube of butter and some coriander leaves, alongside a bowl of cooked rice or chapatis.