Melt butter in a thick pan and add chopped garlic and onion.
When cooked, add the chopped vegetables, salt, pepper, soya sauce and lemon juice.
Cover and cook till the vegetables are tender.
Now add some water to the corn flour to make a slurry and add it in, along with tomato sauce and cream.
Bring to boil stirring continuously, add fried chopped nuts.
Remove from heat. Decorate with chopped coriander leaves and serve.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.