- Serves: 4 people
- Prep Time: 55 minutes
- Start by melting the butter with 2 tablespoons of olive oil in a hot pot.
- Pan fry the vegetables until edges begin to brown.
- Add the garlic and ginger paste and toss for 5 minutes.
- Cover with water and allow to cook until all vegetables are cooked.
- After vegetables are cooked add the cooking cream and then blend until smooth.
- Check seasoning and if too thick feel free to thin it out with water or milk.
- Serve hot.
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