A key to making this a great dish is by making your own ginger-garlic paste. To do so, buy fresh ginger and two bulbs fresh garlic. Peel the ginger and slice it into small chunks, then whirl in a food processor until it forms a paste. Do the same with the garlic, then mix the two together with 1/4 tsp of turmeric and a little salt. You can store this in the fridge for a week or up to a month in the freezer.
Boil vegetables and set aside.
Heat oil/butter (non-dairy substitute) and lightly fry raisins and nuts for about a minute on medium heat.
Add oil to the pan and fry the grated onion and ginger-garlic paste til golden.
Add turmeric, red chili powder, coriander powder, and garam masala to the mix and fry for a couple of minutes.*
Add tomato sauce. Stir well for about 4 minutes, taking care not to let it stick to the pan.
Add soy milk and non-dairy creamer, and bring to a boil. Reduce heat and cook until sauce thickens. For a richer taste, add 1/2 cup of soy cream instead of soy milk.
Add vegetables and mix well. Simmer for another 5-7 minutes or until thickened.
*For added flavor, try adding a little cardamom, clove and cinnamon to the mix.

1 tablespoon oil or butter alternative
1/3 cup mixed dried fruits and nuts (cashews, raisins, sultanas, etc)
3 tablespoon vegetable oil
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric
1/2 teaspoon ground chili or cayenne powder
1 teaspoon coriander powder
2 teaspoon garam masala
1 Medium onion, grated
1 8-ounce can tomato sauce
1/4 cup soy or nut milk
1/4 cup soy creamer
3 cups boiled vegetables (potatoes, cauliflower, carrots, peas, bell pepper, green beans)
salt to taste