Subz makhni

Ingredients:
• 11/2 cups Mixed Vegetables (carrots, peas, cauliflower, French beans)
• 1/2 tsp Cornflour
• 1/4 tsp Dried Fenugreek Leaves (kasuri methi)
• 3 cups Tomatoes (chopped)
• 1/4 cup Red Pumpkin (chopped)
• 12-mm piece Ginger (chopped in small pieces)
• 1/2 cup Onions (chopped)
• 1 tsp Chili Powder
• 1/2 tsp Cumin Seeds (jeera)
• 2 large Garlic Cloves (chopped)
• 2 Cloves (laung)
• 1 Cinnamon Stick (dalchini)
• 1 tsp Oil
• 1/2 cup Low-fat Milk
• 1/2 tsp Sugar
• Salt (As per taste)
• 1 tbsp Coriander (chopped) - for garnishing

Method;

  Take a large pan and fill it with 3/4 cup water. Add red pumpkin, tomatoes, ginger, garlic, onions, cinnamon and cloves. Cover it with lid and keep it over low flame. Occasionally, check the vegetables. When they become soft, remove the pan from the heat and let it cool. Weed out cloves and cinnamon from the mixture and drain out the water.Using a blender, blend the vegetables to make a smooth puree. Take a non-stick pan and heat the oil in it. Add cumin seeds and when they start to crackle, add fenugreek leaves and chili powder. Mix well and cook for a few seconds.Now, add the vegetable puree (prepared before), sugar and salt in it and bring it to boil.Pout the milk in a cup and put cornflour in it. Mix it well and add to the prepared gravy. Turn the knob of the gas to low flame. On the low flame (simmer), add the mixed vegetable to the hot makhani gravy and cook for 5- 6 minutes. Remove from the flame and garnish the sabzi with freshly chopped coriander leaves. Your subz makhani is ready.