Step 1

Heat the large heavy botton pan to medium heat, add oil and ghee. Add the whole spices, cumin, cinnamon, bay leaves, and cardamoms. Saute for a few seconds until fragrant.

Step 2

Then add the chopped onions and saute for 1-2 minutes until soft and translucent. Then add the garlic and ginger paste. Continue stir until the onions are brown.

Step 3

Next, add the chopped tomatoes and cook until the tomatoes are reduced and the oil starts to separate. Then add the ground spices, turmeric, chilli powder, coriander powder, and curry powder. Stir for a few seconds. Pour the water and yoghurt in. Season with salt to taste.

Step 4

Now add the potatoes, butternut squash, and follow with carrots. Combine well with the curry sauce and cook for 1-2 minutes. Close the lid and cook with low-medium heat for another 10-12 minutes until the potatoes and butternut squash are half cooked.

Step 5

Then add the cauliflower, green chillies and continue cook for another 4-5 minutes until all the vegetables are tender. Add more water if needed.

Step 6

Make a taste and add more salt or curry powder to taste. Finish with Kasuri methi and chopped coriander.

Step 7

Transfer to serving plate and serve with fluffy basmati rice, naan, or choice of flat bread. Enjoy!