March 20, 2017

Vegetable Makhanwala

Vegetable Makhanwala is a special, rich, creamy side dish made with butter and spices for special occasions to be served with rotis, naan or plain rice. The vegetables are sated with spices, then simmered and cooked in creamy buttery tomato gravy. The simple jeera rice or  fried rice or plain rice when served with this Vegetable Makhanwala, just makes you to feel heavenly...

  • Pre time: 20 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Vegetable Makhanwala:

  • Mixed veggies like cauliflower florets, green peas, potato, carrot, capsicum, beans etc 1 bowl
  • Butter 3 table spoons
  • Ginger garlic paste 2 tea spoons
  • Cumin seeds 1 tea spoon
  • Kashmiri chilli powder 1 full tea spoon
  • Turmeric powder 1/4 tea spoon
  • Green chillies 2
  • Salt to taste
  • Garam masala powder 1/4 tea spoon
  • Clove and cinnamon coarsely crushed 1/4 tea spoon
  • Sugar 1/2 tea spoon
  • Kasuri methi 2 tea spoons
  • Well ripened and firm tomatoes 4 or 5
  • Cashews 10

How to make Vegetable Makhanwala?

Boil the vegetables mentioned as the first ingredient, adding little water to soft and keep aside.
Soak the cashews in warm water for 30 minutes and add the cashews to the tomatoes and grind to smooth paste, keep aside.
Heat a pan with butter.
Once it melts and hot enough do the seasoning with cumin seeds, cloves and cinnamon.
Add slitted green chillies.
Pour the tomato mixture in to the oil.
Mix well.
While it gets cooked add chilli powder, ginger garlic paste salt and stir well.
Wait till the oil separates..
Add the boiled veggies and mix well. Check out for salt and hotness.
Add half teaspoon sugar.
Pour a cup of water and allow to boil well.
Let them get boiled till the gravy thickens well.
Crush the kasuri methi leaves and add it with garam masla powder to the pan.
Switch off the stove.
Garnish with coriander leaves.
Fresh cream could be added to make it further rich.