Cook Vegetables

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2 medium carrots, sliced

2 cups cauliflower florets

1 medium potato, peeled and cubed

1 cup green beans, cut into 1½-inch pieces

1 cup frozen peas

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1. Simmer carrots, cauliflower, potato, and green beans in lightly salted water for 6-8 minutes until firm. Drain.

Char Vegetables

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1 large onion, cut into thick wedges or 1-inch pieces

1 red bell pepper, cut into chunks

1 green bell pepper, cut into chunks

2 tbsp neutral oil or ghee

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1. Heat 2 tbsp oil over high heat. Add onion wedges, red pepper, and green pepper. Cook 4-6 minutes, stirring. Remove.

Make Sauce Base

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2 tbsp neutral oil or ghee

¼ tsp fenugreek seeds

1 tsp cumin seeds

1 large onion, finely diced

1–2 green chiles, finely chopped

1½ tbsp grated ginger

1½ tbsp minced garlic

2 tbsp tomato paste

1 large 28 oz can crushed tomatoes

2 cups water or vegetable stock

1½ tsp ground coriander

1½ tsp ground cumin

1 tsp Kashmiri chile powder or mild chili powder

½ tsp turmeric

1½ tsp salt

1 tsp sugar

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1. Heat 2 tbsp oil over medium heat. Add fenugreek and cumin seeds. Cook 20-30 seconds.

2. Add diced onion. Cook 7-10 minutes until golden.

3. Add green chile, ginger, and garlic. Cook 1-2 minutes.

4. Add tomato paste, coriander, cumin, and chile powder. Cook 1-2 minutes.

5. Add crushed tomatoes, water or stock, salt, and sugar. Simmer uncovered 10-15 minutes. Blend if desired.

Combine and Finish

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Charred vegetables from step 2

Cooked vegetables from step 1

1 tsp garam masala

½ lemon, juiced

Small handful cilantro, chopped

1 tbsp butter or ghee

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1. Add partially cooked vegetables from step 1. Simmer 6-8 minutes.

2. Add charred vegetables from step 2 and frozen peas. Simmer 3-5 minutes.

3. Stir in garam masala, lemon juice, cilantro, and butter or ghee if using. Adjust salt.