The Base:

• 4 tablespoons butter
• 1 small onion, thinly sliced
• 2 large garlic cloves, thinly sliced
• one 1-inch piece ginger, thinly sliced
• 6 cardamom pods
• 1 tablespoon ground coriander
• 1 teaspoon each turmeric and cumin
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground cinnamon

The Veggies:

• 2 gold potatoes, peeled and cubed (about 3 cups)
• 1 cup water
• 2 cups green beans, cut into 1-inch pieces
• 1–2 red bell pepper, cut into 1-inch pieces
• 2 cups cubed paneer (optional)

The Sauce:

• 1/2 cup heavy cream
• 1/2 cup plain full-fat yogurt
• 1 1/2 teaspoons salt
• 1/2 teaspoon garam masala
• 1/2 cup of water (if needed)
• cilantro to garnish
• rice for serving