Mix Veg in Yellow Gravy Base

Cuisine: North Indian / Modern Fusion
Style: Mild, nutty, luxurious yellow gravy with assorted vegetables
Serves: 2–3

Ingredients

For the Yellow Gravy Base:

• Onion – 2 medium (sliced)

• Garlic – 5 cloves

• Ginger – 1 inch

• Green chili – 1 (mild, slit)

• Cashew nuts – 15 (soaked for 15 mins)

• Poppy seeds (optional) – 1 tbsp (soaked)

• Turmeric powder – ¾ tsp

• Cumin seeds – 1 tsp

• Fennel powder – ½ tsp

• Milk – ½ cup

• Saffron – a few strands (soaked in warm milk)

• Fresh cream – 2 tbsp

• Ghee or oil – 2 tbsp

• Salt – to taste

• Sugar – ½ tsp

For the Vegetables:

• Carrot – ½ cup (batons)

• Beans – ½ cup (cut)

• Cauliflower – ½ cup (florets)

• Green peas – ¼ cup

• Baby corn – ¼ cup (sliced)

• Capsicum – ½ cup (colored, julienned)

• Potato – ½ cup (cubed)

• Paneer cubes – 100 g (optional for richness)

• Water – to boil vegetables

Seasoning:

• Garam masala – ¼ tsp

• Kasuri methi – 1 tsp (roasted and crushed)

• Yellow food color – optional, a pinch

Method

 Step 1: Prep & Blanch Vegetables

1. Boil or steam all vegetables (except capsicum and paneer) until 80% cooked.

2. Sauté paneer and capsicum lightly in oil/ghee and keep aside.

 Step 2: Prepare Yellow Gravy

1. In a pan, heat oil/ghee. Add cumin seeds.

2. Add onions, garlic, ginger, and green chili. Sauté till onions are translucent.

3. Add turmeric, soaked cashews, and poppy seeds. Sauté 2 mins.

4. Cool and blend to a fine paste with some water.

5. Return paste to pan. Add milk, saffron milk, salt, sugar, and cook 4–5 mins.

6. Add cream and a little water to adjust consistency (semi-thick).

7. Add yellow color (optional). Strain for extra smoothness (fine-dine style).

Step 3: Combine & Finish

1. Add boiled vegetables to the yellow gravy. Simmer for 4–5 minutes.

2. Add sautéed paneer and capsicum.

3. Sprinkle garam masala and crushed kasuri methi. Mix gently.

4. Finish with ½ tbsp butter or cream for richness.

 Garnish & Serve

• Garnish with a swirl of cream, saffron strands, or edible marigold petals.

• Serve hot with butter naan, tandoori roti, or saffron rice.