Veg Lahori, as the name suggests, has its origins in Lahore, a vibrant city. Lahore has a rich culinary history influenced by the Mughal Empire, Persian traditions, and the Punjab region's local ingredients and flavors.

Ingredients:

• 1 cup peas
• 1 cup capsicum, chopped
• 2 to 3 green chillies, chopped
• 2 tbsp Vashishti desi A2 Cow ghee
• Salt to taste
• A pinch of chili powder
• 4 tomatoes, pureed
• 1 cup Vashishti cashews
• 2 tbsp poppy seeds
• 2 tbsp melon seeds
• 1/2 tbsp garam masala
• 1/3 tbsp turmeric powder
• 1/2 tbsp red chili powder
• 1/2 cup cream 

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Instructions:

1. Prepare the Paste:
• Soak the cashews, poppy seeds, and melon seeds in warm water for 15-20 minutes.
• Grind them into a smooth paste with a little water. Set aside.
2. Cook the Vegetables:
• Heat 1 tablespoon of ghee in a pan.
• Add peas, capsicum, and green chillies. Sauté for 5-7 minutes until the vegetables are tender. Remove from pan and set aside.
3. Prepare the Gravy:
• In the same pan, add the remaining 1 tablespoon of ghee.
• Add the pureed tomatoes and cook until the oil separates.
• Add turmeric powder, red chili powder, and a pinch of chili powder. Stir well.
4. Combine and Cook:
• Add the prepared cashew, poppy seed, and melon seed paste to the pan.
• Cook for another 5 minutes, stirring continuously.
• Add salt to taste and garam masala. Mix well.
• Add the sautéed peas, capsicum, and green chillies. Stir to combine.
5. Finish the Dish:
• Add the cream and mix well.
• Cook for another 2-3 minutes on low heat until everything is well combined and heated through.