Step-by-Step Instructions

1. 1.Sauté Onions

   Place a pan on the stove and turn on the gas. Add 3 tablespoons of cooking oil. Once the oil is hot, add 1 finely chopped medium red onion. Sauté the onions, stirring continuously, until they turn golden brown.

2. 2.Add Aromatics and Spices

   Add 1 tablespoon of ginger-garlic paste to the sautéed onions. Mix well and cook for about 1 minute until fragrant. Then, add 1 tsp black pepper, 1 tsp cumin powder, 1 tsp salt, 1/2 tsp turmeric powder, and 1 tsp chaat masala. Mix all the spices thoroughly with the onion and ginger-garlic paste.

3. 3.Cook Vegetables

   Add 2 cups of diced mixed vegetables (carrots, peas, potatoes) to the pan. Mix the vegetables with the spices. Pour 1 glass (~250ml) of water into the pan. Cover the pan with a lid and let the vegetables soften for 10-15 minutes on low heat until tender.

4. 4.Prepare Cream Mixture

   In a separate bowl, combine 1/2 cup cooking cream and 1/2 cup thick cream (Qishta). Add 1 small teaspoon of cornflour to the cream mixture. Beat the mixture well until it is smooth and no lumps remain.

5. 5.Combine and Thicken

   Check if the vegetables are soft. Taste and adjust salt if needed (more salt was added at 4:48). Pour the prepared cream mixture into the pan with the vegetables. Stir continuously until the sauce thickens to your desired creamy consistency.

6. 6.Serve

   Once the creamy vegetable dish is ready, serve it hot in a bowl. It can be served with plain rice, garnished with fresh mint leaves, or used as a delicious filling for a sandwich or shawarma.