Vegetable Butter Masala

Ingredients

List 1

Onion - 1 sliced

Tomato - 2 chopped

Green Chilly - 1

Ginger Garlic paste - 2 tsp

Mint leaves - 10 to 15 leaves

Coriander powder - 2 tsp

Cumin powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/4 tsp

Pepper corns - 1/4 tsp

Cinnamon - 2" piece

Cloves - 5

Cardamom - 2 nos

Star anise - 1 nos

Shah Jeera - 1 tsp

Oil - 2 tsp

List 2

Onion - 1/2 cup chopped

Carrot - 1/2 cup

Beans - 1/2 cup

Cauliflower florets - 1/2 cup

Mustard - 1/2 tsp

Cumin - 1/2 tsp

Coconut milk - 3 tbs (if it is a coconut milk can)

1/4 cup thick milk (if it is from fresh coconut)

Butter - 1 tbs

Salt to taste

Coriander leaves for garnishing

Heat oil in a kadai and put in all the whole spices from the List 1. After a minute add onion and green chilly sauté until onions are light brown and then add ginger garlic paste, stir until raw smell leaves. Put in tomatoes, mint leaves and all the spice powders, mix real good with 2 tbs water to prevent them from burning. Stir it for 5 mins and turn off the heat. Allow it to cool and grind it to a smooth paste.

Melt butter in kadai. Splutter mustard and cumin. Add onions stir it for 2 mins, then put in carrots, beans sauté for 2 to 3 mins. Now add the cauliflower florets and stir for another minute. After that add the ground masala and stir well for 2 mins. Then pour in 1 cup of water and add salt let it boil. Reduce the heat to medium and close the lid, let it cook for 15 mins or until you see oil on top. After that add coconut milk and cook for another 5 mins in medium heat, stir occasionally. Turn off the heat and garnish with coriander leaves. Serve hot with Naan, chapathi or pulao.