Take chopped tomatoes, green chili, red chili powder and salt in a pressure cooker. Mix well.

Cover it with lid, put the weight on. Turn the heat on medium.

Let it whistle 2 times. The turn off the stove.

Once the pressure is released from the cooker. Open the lid.

Make smooth puree out of it using grinder or blender.

Meanwhile tomatoes are cooking, cook the veggies.

Chop them and wash them well.

For steaming, add glassful of water in a pan. Put the steamer in. Cover it let the water come to a boil.

Add prepared veggies except capsicum. Cover it and let it steam on medium heat for 15 minutes.

During the last 3 minutes, add capsicum. Again cover it and cook till veggies are done. Basically, I steamed for 12 minutes then added capsicum, steam for again 3 minutes. So it took me total 15 mins.

check the doneness by inserting a knife into potato.

Once done remove it from the pan and keep it aside.

Heat the butter in a pan on medium heat.

Once hot, add ginger paste and garlic paste. Saute for a minute.

Add prepared tomato puree. Let it simmer till all the moisture evaporates and it becomes like a thick paste.

if it splutters a lot, you can partially cover the pan.

Then add remaining red chili powder and coriander powder. Mix well and cook for a minute.

Then add water to make the gravy consistency. Let it simmer for 4-5 minutes.

Then add steamed veggies. Mix well and cook for 1-2 minutes.

then add garam masala and crushed kasoori methi. Mix well.

Lastly add heavy cream.

Stir well and turn off the stove.

Vegetable makhani is ready to serve.