In a pan heat 2 tbsp. cooking oil and fry a ½ sliced onion (30g) until golden brown. Add 1 tbsp. ginger paste, 1 tbsp. finely chopped garlic, 1 tbsp. finely chopped green chilies and cook for 30 seconds.
Add 1 cup (200g) tomato puree, mix well and cook until completely dry. Add 3 tbsp. (20g) Kitchen King Recipe Mix and mix well, then add 1 tbsp. (15g) yogurt and 1 tbsp. cooking oil.
Add ½ cup (60g) diced onions, ½ cup (100g) diced potatoes, 1/2 cup (60g) carrots, ½ cup (50g) cauliflower, ¼ cup (40g) green peas and 2 cups of water. Cover with a lid and cook on low flame for 10-15 minutes.
Add 2 tbsp. (27g) butter and 1 tbsp. (20g) fresh cream to the gravy and stir well.
