firstly, in a kadai heat 1 tbsp ghee and 2 tsp oil.
add spices and saute on low flame.
add 1 onion and 1 tsp ginger garlic paste. saute until it turns golden brown.
further add 1 potato, 1 carrot and saute for 2 minutes.
continue adding 6 florets cauliflower, 5 beans and 3 tbsp peas.
saute until vegetables shrink slightly.
now add 2 tbsp biryani masala, ¼ tsp chilli powder and 1 tsp salt.
also add 2 tbsp coriander, 2 tbsp mint and saute for a minute or until spices turn aromatic.
keeping the flame on low add 1 cup curd. stir well.
cook for 2 minutes or until vegetables are half cooked.