Ingredients:
2 cups cubed boiled vegetables (French beans, carrots, green peas, potatoes)
3 tbsp fresh cream
3 tbsp milk
2 tbsp oil
Salt to taste
To be ground into a paste
2 medium onions
4 green chillies
4 cloves garlic (lehsun)
12 mm (½”) piece ginger (adrak)
2 cardamoms
Method:
Heat the oil in a pan
Sauté the paste for 2 minutes.
Add the vegetables, cream, milk and salt.
Cook for a few minutes, till the gravy thickens.
Serve hot with parathas.