Step 1

Set a heavy bottomed pan on high heat and add 1 tbsp olive oil to it. Add the quartered mushrooms to it along with a pinch of salt and saute for 2-3 minutes until the mushrooms are browned and have lost their moisture. Remove the mushrooms from the pan and set aside.

Step 2

Add remaining 1 tbsp olive oil into it & let the oil heat well. Once the oil is hot add in the ginger garlic green chilli paste (see notes) & cook over high flame briefly, about a minute or until the raw smell of ginger garlic goes away.

Step 3

Now add zucchini & yellow squash, toss over high flame for a minute & then add in the mushrooms and remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.

Step 4

Your tossed veggies are ready, remove from the pan and set them aside

Step 5

In the same pan, add butter and remaining 1 tbsp olive oil. Once the butter melts, add in the flour, whisk well & cook over low flame until the flour smells slightly toasted and changes color to a deeper golden brown.

Step 6

Now add the milk in three batches while whisking it continuously and making sure there are no lumps. You will notice that the sauce will turn smooth and thicken.

Step 7

Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes before adding the veggies.

Step 8

Add the veggies, stir well & cook for 1-2 minutes. Give the dish a taste check and adjust salt and black pepper to your liking.

Step 9

Finish with chopped cilantro and serve with spinach rice or bread of your choice.