melt 3 tablespoons ghee in a pan. lower the flame.
add the ground masala paste. stir well.
cover the pan as the paste splutters.
remove the lid when the mixture stops spluttering.
then add ½ teaspoon ginger-garlic paste.
mix and continue to sauté the masala till you see ghee releasing from the sides. the masala paste will thicken and you will see the fat releasing from the sides.
next add 1 green chilli (slit or sliced), 1 tablespoon chopped coriander leaves and 1 tablespoon chopped mint leaves or ½ teaspoon dried mint leaves.
mix very well.
next add ¼ teaspoon turmeric powder.
mix turmeric powder very well with the masala.
keep the flame to a low and add the beaten curd.
as soon as you add the beaten curd, quickly stir and mix it very well with the masala.
on a low to medium flame, sauté this mixture. after adding curd, if mixture splutters, then cover with lid and cook.
saute till you see ghee floating on the top and at the sides.
then add the chopped veggies.
season with salt. mix very well.
add water. water can be less or more as per the gravy consistency you want.
cover the pan with a lid. simmer the vegetable masala gravy on a low to medium flame till the veggies are cooked.
do check a couple of times when the veggies are cooking.
simmer till the veggies are done and tender.
serve vegetable masala gravy hot with chapatis, tandoori rotis or naan.