4 vegetable makhani masala Recipes

baby carrots (1/4-inch sliced 2 times lenthwise and once in half), cauliflower florets, broccoli florets (1/2-inch pieces), potato (cut into bite size, 1/2-inch cubes ), frozen green pea, salt, oil, butter, bay leaf, cinnamon stick, green cardamoms, fennel seed, ginger paste (or 1-inch piece fresh chopped fine ), green chilies (chopped in half ), red chili powder, coriander powder, cumin powder, cashew nuts (ground with little water to make paste), tomato puree or 14 oz tomato sauce, honey, fresh cream, garam masala powder, panir (1/2-inch cubes ) (optional), kasuri methi (optional), salt (or to taste)

boneless skinless chicken thighs, cut into 3-4cm pieces, garlic cloves, peeled and finely crushed, cm ginger, peeled and finely grated, fine sea salt, hot chili powder, lemon juice, natural yoghurt, garam masala, ground turmeric, ground cumin, vegetable oil, for brushing, ghee or 1 1/2 tbsp melted unsalted butter, garlic cloves, peeled and finely chopped, cm ginger, peeled and finely chopped, cardamom pod, seeds lightly crushed, ground coriander, garam masala, ground turmeric, hot chili powder , to taste, ground fenugreek, tomato puree, lemon juice, unsalted butter, double cream, chopped coriander, to garnish

whole urad dal , soaked overnight in water to cover, water, turmeric, vegetable oil, garlic, minced, fresh ginger, peeled and minced, ground cumin, garam masala, salt, ground cayenne pepper, butter, half-and-half, cooked basmati rice, chopped cilantro , to taste, minced fresh ginger , to taste