• 1/3 cup walnuts
  • 1 potato, chopped
  • 1/4 cup peas
  • 1 medium carrot, chopped
  • 1/2 capsicum, chopped
  • 8-10 French beans, chopped
  • 1/2 cup cauliflower, chopped
  • 1 tablespoon butter
  • 2 slit green chilies
  • 1 teaspoon ginger, finely chopped
  • 1 tablespoon ghee
  • 1 bay leaf
  • 1/2” cinnamon stick
  • 2 green cardamoms
  • 2 strands mace
  • 2 cloves
  • 2 onions, finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 tomato, finely chopped
  • 1/4 cup yogurt
  • 1 cup water
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon kasuri methi
  • 1 pinch nutmeg
  • Salt, as per taste
  • 1/2 teaspoon sugar, optional
  • 2 tablespoons cream


  1. Soak walnuts in hot water for 30 minutes. Add the soaked walnuts to a grinder or blender. Add a little water and blend to a very smooth paste.
  2. While the walnuts are soaking, rinse, peel and chop all the vegetables. Blanch the vegetables in boiling turmeric water for 30 seconds.
  3. Heat butter in a pan. Add 1-2 slit green chili and ginger. Sauté the blanched veggies in butter for 5-7 minutes. Remove and set aside.
  4. Melt ghee in pan. Add cinnamon, green cardamoms, mace, cloves and bay leaf. Sauté the spices till fragrant. Add in the finely chopped onions. Cook the onions on a low heat, stirring often till they become golden.
  5. Add ginger-garlic paste and chopped coriander. Sauté for a minute.
  6. Add finely chopped tomatoes. Cook the mixture till the fat separates.
  7. Add turmeric powder, red chili powder and coriander powder. Stir for a few seconds.
  8. Add the walnut paste and yogurt/curd. Mix everything together. Stir often and cook till the fat separates.
  9. Add in the water and green chillies. Mix and bring gravy to a simmer.
  10. Season with salt, and add honey or sugar, if you like.
  11. Add the veggies. Stir very well and simmer the veggies in the gravy for 5-7 minutes.
  12. Add grated nutmeg, kasuri methi powder, garam masala powder. Mix everything together.
  13. Pour in cream and mix well. Remove from flame.
  14. Garnish with chopped coriander and serve hot with rice or chapatti.