Ingredients vegetarian 4 servings

For curd paste ½ cup Garlic 2 cups Onion ¼ cup Ginger 2 cups Tomatoes (chopped) 4 tbsp. Coriander powder 3 tsp. Red Chili Powder 1 tsp Turmeric Powder Salt to taste Mix above ingredients in 4 cups curd and make fine paste in a grinder. Keep aside. 3 cups Cauliflower 2 cups small onions in round shape not sliced 1 cup green Peas 1 cups Paneer cubes 1 cup fresh onion leaves 2 cups ghee 4 Bay leafs 2 tsp Cumin Seeds 6 small Cardamom Pinch of Asafetida 1 tbsp. Ginger (chopped) 1 tbsp Garlic ½ cup Onion 2 tbsp Green chilli 6 nos. Cloves

Directions

1. Heat Ghee in a Karahi and add bay leaf and Cumin seeds. Wait for it to brown before adding cardamom, cloves, asafetida, ginger, onion, garlic and green chilies.
2. When the onion is golden brown, put the paste in it and boil it until the ghee separates.
3. Then put the vegetable in the curd paste and boil till it is cooked. Garnish with coriander leaves and serve hot.

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