Veg Butter Masala Recipe:
500g chopped mixed vegetables like cauliflower, french beans, carrot, etc. 3 tbsp cooking oil 1 medium sized onion 1 small green capsicum cut into 1/2 inch square pieces 2 tbsp rich tomato puree 100 ml greek yogurt 2 tbsp single cream
Cashew nuts or almonds (about 6-8 nuts, skinned removed)
1/2 tsp of garam masala powder
1 tsp ginger garlic paste
1 tsp of sugar(optional)
Salt to taste
Heat about 3 tbsps of cooking oil and add to it one roughly chopped onion and ginger-garlic paste.Fry till onions are golden brown and then add the chopped pieces of capsicum.Saute some more, then add the chopped vegetables and garam masala powder. Cover the vessel and let the vegetables cook till partially soft. Add 1 tbsp paste of de-skinned almonds or cashew nuts. Stir the paste into the vegetables for a couple of minutes and then add the tomato puree and 1 tsp of sugar. Cook for a 2-3mins more and lastly add the yogurt and cream. Stir slightly and turn off flame.
If you prefer a drier curry then you may like to cut down on the quantity of yogurt and cream. Alternatively you may add only one of the 2- either yogurt or cream. I use a mixture of both for added texture and flavour.
Serve hot garnished with fresh coriander leaves. Veg Butter Marsala can be had along with a variety of breads or with steamed basmati rice.