Légumes au Beurre (Sabzi Makhani)

Boil the mixed vegetables in a pot (about 3L or larger) with roughly 2L of salted water for 4 minutes, until just tender when pierced with a fork. Drain well.

• 500g mixed vegetables
• 2L water
• 1 tbsp salt

✅ C'est prêt quand : vegetables are just tender when pierced with a fork

In a large pan (24-26cm), melt half the butter with the oil over medium heat and cook the onion for 5 minutes, stirring often, until soft and translucent. Add the ginger-garlic paste, canned tomatoes, cashews and chili powder, and simmer over medium-low heat for about 12 minutes, stirring now and then, until thick and no longer smelling of raw tomato, then blend until smooth.

• 20g butter
• 1 tbsp oil
• 1 onion
• 1 tbsp ginger-garlic paste
• 400g canned tomatoes
• 30g cashews
• 1½ tsp Kashmiri chili powder

✅ C'est prêt quand : sauce is thick, smooth and no longer smells of raw tomato