Buttered Vegetables Recipe

Ingredients:
Green Beans - 200 gms
Carrots - 200 gms
Potatoes - 200 gms
Cauliflower - 200 gms
Green Peas - 1/2 cup, shelled
Red pumpkin - 200 gms
Butter - 1 1/4 cups
Ginger Garlic Paste - 5 1/2 tbsp
Tomatoes - 1 kg, chopped
Salt to taste
Red Chilli Powder - 1 tbsp
Green Chillies - 5, chopped
Cream - 3/4 cup
Dry Fenugreek Powder - 1 tbsp
Green Coriander - 5 tsp, chopped

Method:
1. Wash, peel and cut vegetables into small dices.
2. For the curry, melt half the butter in a heavy bottomed pan.
3. Add ginger garlic paste, tomatoes, salt, red chilli powder and 2 1/2 cups water.
4. Cover and simmer till the tomatoes are mashed.
5. Cool and strain the curry through a fine sieve.
6. In a kadai, melt the remaining butter.
7. Saute green chillies over medium heat and add the vegetables.
8. Stir for 4 minutes, pour in the curry and simmer till the vegetables are cooked.
9. Add cream and fenugreek powder along with salt.
10. Garnish with cream and coriander.
11. Serve hot.