In a pot on medium high heat, add Butter, and Olive Oil, allow to get hot, wait for bubbles to stop. Add Ginger, Onions, and Red Finger Chili. Lightly season with Salt, and Pepper, sauté for 8 minutes. Add in Red, and Green Peppers, lightly season with Salt, and Pepper, sauté for 5 minutes. Add in Carrots, lightly season with Salt, and Pepper, sauté for 8 minutes.
Add Tomatoes, Chicken Stock, Dundicut Chilies, Smoked Paprika, Splenda, Salt, and Bay Leaf. Add in Cauliflower, Beans, and Potatoes.
Simmer for 30 minutes.
Garam Masala Paste:
- In a skillet on medium heat add Butter, and Olive Oil. Allow Butter to stop bubbling. Add in Turmeric, Cumin Seed, Chili Powder, Coriander Seed, Fennel Seed, Garam Masala, and Pepper. Add in Garlic, then sauté for 30 seconds. Add to Tomatoes.
Simmer for 15 minutes.
- Roux:
- In a skillet on medium heat add Butter, allow to melt, keep heating 3 minutes, (until frothing slows). Add in Flour, sauté for 3 minutes.
- Add Roux to Vegetables, mix well.
Serve.