Step 1

Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.

Step 2

Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.

Step 3

Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes, until all vegetables are tender. Add paneer (optional).

Step 4

Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.

Step 5

Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.