Buttered Vegetables Cooking Recipes

Ingredients :

200 g

200 g

200 g

200 g

100 g

200 g

250 g

40 g

40 g

5

1 kg

5 g

150 ml

15 g

25 g

beans (green)

carrots

potatoes

cauliflower

green peas

red pumpkin

butter

ginger paste

garlic paste

green chilies, chopped

tomatoes, chopped

red chili powder

cream

fenugreek (kasoori methi) powder

green coriander, chopped

salt to taste

1. Wash, peel and cut vegetables into 1 cm dices.
2. For the curry, melt half the butter in a heavy bottomed pan.
3. Add ginger garlic pastes, tomatoes, salt, red chili powder and water (2¹/2 cups), cover and simmer until tomatoes are mashed.
4. Cool and strain curry through a fine sieve.
5. In a wok, melt remaining butter, sauté green chilies over medium heat and add vegetables.
6. Stir for 4 minutes, pour the curry and simmer till vegetables are cooked.
7. Add cream and fenugreek along with salt.
8. Serve hot, topped with a whirl of cream and chopped coriander.

Serves 4

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