Turn on stove to medium heat. Add in 1 TSP butter and warm. Now add in Almond or Cashews and sauté for a minute. Now add in your chopped onion. Stir and put on lid and sauté for another few minutes until translucent. Remove lid and now add in minced garlic and ginger paste. Add in chopped tomatoes and mix well. Add in 1 cup water and cover, cook on high until tomatoes are mushy.

Once tomatoes are mushy and soft turn off the heat and move the pan to the side. Take out your blender and carefully ladle the hot tomato mixture into the blend and hit liquify for a few seconds then press puree for another 30 seconds. Make sure the lid is cracked so it doesn't overflow. You know it's done when it looks smooth.

Now if you are using frozen vegetable mix you need to heat up one cup of the mix until thawed and drain out the water. Turn the heat back on medium and in 1 TSP of butter heat in your same pan. Add in your veggie mix and sauté for a few minutes. Next add in your broccoli crowns and mushrooms. Mix well until sautéed. Next add your smooth gravy to the pan with your veggies and bring to a simmer. Now add in 1/4 cup heavy cream and mix well. Next add in 1 TSP Garam Marsala, 1 TSP Chili powder

1 TSP Brown sugar, 1 TSP Cumin. Add in your dried berries or raisins and Mix well. Now cover and bring curry mixture up to a boil. Once it reaches boil turn off the heat and set aside. Now add your chopped Cilantro and serve in a bowl with rice or bread on the side. Please enjoy