Creamy Vegetable Butter Masala

1In a pan, melt butter (2 tablespoons) over medium heat.

2Add cumin seeds (½ teaspoon) and let them splutter.

3Add finely chopped onions and sauté until they turn translucent and light brown.

4Add ginger-garlic paste (1 teaspoon) and sauté for a minute until the raw smell disappears.

5Add pureed tomatoes (2) and cook until the oil separates from the mixture.

6Add red chili powder (1 teaspoon), turmeric powder (1 teaspoon), coriander powder (1 teaspoon), and garam masala (1 teaspoon). Mix well and cook for a few minutes until the spices are roasted.

7Add the mixed vegetables (2 cups) and stir to coat them with the spice mixture.

8Pour in water to cover the vegetables, cover the pan, and cook until the vegetables are tender, stirring occasionally.

9Once the vegetables are cooked, stir in heavy cream (½ cup) and simmer for a few minutes.

10Garnish with fresh cilantro leaves and serve hot with naan or rice.