1. Heat 20 gm Desi Ghee in a kadhai on high flame and add vegetables of your choice. Cook it well and keep them aside.
2. Heat 30 ml Desi Ghee in separate kadhai and add 1 piece Onion finely chopped, 1 teaspoon Turmeric Powder, 2 tablespoons Ginger Garlic Paste, 1 cup Water, ½ teaspoon Dhani Pure Garam Masala, 1 piece Green Chilli finely chopped, 3 tablespoons whipped Curd, Iodised Salt, 20 – 25 gm Butter.
3. Let this kadhai cook for 10 minutes on slow flame. Add vegetables kept aside to gravy in this kadhai. Add some water.
4. Cover it and cook it for 10 minutes. Remove lid.
5. Serve well garnished with freshly chopped Coriander Leaves.

(Note: This dish is for 2-3 persons)