1/4cuphalf & half or heavy creamsee notes for other options
1tsp honey see notes for other options
1/4teaspoonturmeric powder
1teaspooncoriander powder
1/2tspred chilli powderhot variety
1tspkashmir red chilli powderfor color
1.75teaspoonsalt (or to taste)
1pinchsugar for veggies
1tablespooncoriander leaves (optional)for garnish
Instructions
Saute those fresh veggies in a teaspoon of oil along with a pinch of sugar until they become soft but firm. Once done, set aside.
In the same pan, heat oil & butter. Saute chopped onions, tomato, green chili, ginger, garlic, cumin seeds, cinnamon, cloves, cardamom, half of the kasuri methi and fenugreek leaves until slightly browned. Let cool completely.
Grind the sauteed mixture to a fine paste and keep that aside.
Heat butter and oil in a pan, saute the ground paste along with turmeric powder, red chili powder, kashmir chilli powder, coriander powder and salt until the raw smell goes away.
Once the base turns thick and oozes oil, add in the cooked veggies along with kasuri methi and saute along. Add paneer cubes if you intend to include.
Add in honey and cream at this stage and simmer for few minutes until desired consistency. Garnish and switch off.