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

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.

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