Mixed vegetables curry in butter

Rrrriinngg!!! The alarm went off! Ugh!!! Time to wake up. I peeked from inside the blanket, it was still pitch dark outside. However, it was Monday morning, so, on way to stay in the bed. When I woke up, I tried to peek outside through the curtain, but couldn’t see anything. At least the roofs were not white with frost. I sighed in relief, at least the out side was not that much cold. In the mean time Mr. Man woke up, and declared it is not a cold day. I was delighted, thinking that I need not to shiver while dropping kiddie to school. As Sun God started showing his soft light I draw back the curtains, and reluctantly put my gaze outside. It had been raining. Ugh! 

The rain couldn’t delight me in the morning, though we need rain. Actually I had to shop some essential items. Anyway, after dropping him I went shopping. The shopping cart, bags, then umbrella, how many things I can handle? But, this is life. I did all the jobs, and came back home. As soon as I stopped my car in the driveway sun gave me toothy grin! 
It was my today’s morning. On the positive note I finished all the scheduled job today. Now it is the time for a delicious recipe. *smile*
This mixed vegetable with gravy is a very tasty Indian curry  cooked in butter which tastes the beast with fried flat bread.  However, it also tastes good with rice. I changed a little bit from the original recipe which I read in an Indian cookbook, as everything was not available in my kitchen. I’m writing my version of the curry.

Four-Five medium Cauliflower florets 
Two medium sized carrots
A bunch of french beans
Half green bell pepper
One medium sized onion
One cup shelled green peas 
Two-three cloves of garlic
One large tomato
Pinch of turmeric powder
Half tsp. cumin powder
One tsp. garam masala powder (you can get it in any Indian Store)
Half cup milk (full cream preferred, but I generally use 2% reduced fat milk)
One tbsp. butter
One tbsp. oil
Salt to taste
Coriander leaves to garnish
 
Wash the onion, and tomato. Cut into big chunks. Peel the garlic cloves. Take a small saucepan, add a little water, approximately the three tablespoon. Heat the water into medium, add tomato, onion, and garlic cloves. Boil until the onion becomes translucent. Let the mixture cool down. Meanwhile , trim and peel the carrots, trim the brand, and cut into two inch long pieces. Make a smooth paste of tomato, onion, and garlic. Heat oil in a pan in medium. When the oil becomes hot, add butter. In the oil-butter mixture add cumin seeds.  When the seeds start crackle, add carrots, beans, and mix well. Cover the pan, and let cook. After five minutes, add the cauliflower florets, and green peas. Mix well, and cook for another five minutes. Keep the heat in medium. Then add the puree, mix well, cover the pan, and let cook for another five minutes. Then add cumin powder, turmeric powder, garam masala powder, salt. Mix very well, and cook for few minutes, covering the lid. Add one cup of water, and cook until the vegetables are tender. Add milk, and cook in low heat, until the gravy reaches the desired consistency. The gravy should be thick, not runny. Garnish with chopped coriander leaves.  Serve hot with paratha (fried Indian fly bread) or rice.

Serving size: 3