INGREDIENTS
3 cups mixed and boiled vegetables (peas, French beans, carrot, cauliflower, baby corn), ½ cup pomegranate seeds, 2 tbsp ghee, 1 tsp carom seeds (ajwain), ¼ tsp asafoetida, 1 tsp garlic paste
For the gravy
8 tomatoes, pureed, ¼ cup cream, 1 tsp corn flour, 3 tbsp kaju powder, 1 tsp garam masala, 1 tsp red chilli powder, 1 tsp sugar, 2 tbsp coriander leaves, 1 tsp cumin powder, salt to taste
METHOD
• Mix together the ingredients of the gravy and churn the mixture in a blender. Keep aside.
• Heat ghee in a pan. Add the carom seeds and asafoetida. Sauté and mix in the garlic paste.
• Mix in the churned gravy and cook for 3-4 minutes.
• Add the vegetables and pomegranate seeds and cook again for 1-2 minutes.
• Serve hot.
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