Veg Makhanwala

Ingredients
2 cups diced vegetables (carrots, cauliflower, peas, corn, beans)

For purée 
1 tsp oil
1 onion
2 tomatoes
5 cashews

Whole spices
1 tsp cumin seeds
2 cardamom
1 inch cinnamon stick
2 cloves
1 bay leaf

For dish
1 tbsp butter
1 tsp oil
3 garlic pods
1 tsp salt
1/2 tsp chili powder
1/2 tsp kitchen king masala
2 tsp kasoori methi
1/4 cup cream
1/4 cup milk

Method
Heat some oil in a pan and lightly fry the cashews. Keep aside.

Julienne cut the onion & tomato
In the pan add remaining oil & sauté onion till browned
Add tomato pieces and sauté till cooked well
Keep aside to cool

Dice all veggies into small pieces
Steam in instapot for 5 mins
Open vent as soon as done.

Purée the sautéed onion & tomato mix with the cashews.

In a pan heat butter & oil
Add all the whole spices and fry till they splutter.
Add in the garlic and fry till aromatic
Add in the purée and fry for 2 minutes
Add in the steamed veggies
Mix in salt, chili powder & kitchen king masala
Let simmer for 2 minutes on medium heat.
Crush kasoori methi in your palm and add in.
Mix well.

Reduced to low flame
Mix in the cream followed by milk
Let simmer for a min
Serve with hot parathas

Serves: 4

Notes: I substitute cream with milk for regular meals