Malai Vegetable Curry

I am always in search of veg curry options, especially the quick and easy ones with a "different" taste. There are a lot of them that I am familiar with like the Errisery, Kalan, Pachadi, Sambar, etc., which are part of the yummy Sadya (Traditional Kerala Feast). I love all these curries, but I am more of a roti eater and these curries don't go well with rotis (at least for me). So this is one of the attempts to create a veggie dish that will go well with rotis and is easy to make as well.

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Serves 6-7 people

Oil	- 2 tbsp
Onion	- 1 (around 0.75 lbs)
Ginger Garlic Paste	- 1 1/2  tbsp
Tomato	- 0.25 lbs
Turmeric Powder	- 1/4 tsp
Chilly Powder	- 1 tbsp
Coriander Powder	- 1/2 tbsp
Cumin Powder	- 1 tsp
Mixed Vegetables	- 18 oz.(1 1/8 lbs)
Heavy Cream	- 1/4 cup + 1/8 cup
Kasoori Methi	- 1 1/2 tbsp
Salt	- to taste
Water	- 1/2 cup + 4tbsp

1. Heat the oil in a pan and add the sliced onions.
2. Saute the onions until they are transparent.
3. Add the ginger garlic paste and saute for 2-3 minutes.
4. Add the chopped tomatoes and saute for 3-4 minutes.
5. In a small bowl, mix the chilly powder, coriander powder, turmeric powder and cumin powder with 4 tbsp of water.
6. Add the powder paste to the sauteed onions and continue to saute for 5-10 minutes in a medium heat.
7. Add the mixed vegetables and salt to the pan and mix well to coat the masalas. I used frozen vegetables that had vegetables like peas, zucchini, cauliflower, carrot, green beans, red pepper and Baby Lima Beans. You could use any vegetables of your choice.
8. Add the remaining water and let it cook. Add more water, if needed to cook the vegetables.
9. Once the vegetables are cooked, add the cream and cook for 3-4 minutes in a medium heat.
10. Turn off the stove and crush the kasoori methi with your hands and add to the curry.

The addition of kasoori methi makes this dish all the more flavorful. Add more colorful vegetables to make a more colorful feast! This is a perfect combination for Chapathi, Roti, Naan and Ghee Rice.