India
Veg Makhanwala Recipe
 
    | Prep Time | 30 minutes | 
| Cook Time | 40 minutes | 
| Servings | 
         people     
        MetricUS Imperial     | 
        
    Ingredients
    
                
        Vegetables Required    
                - 100 gms cauliflower chopped into medium florets
- 100 gms potatoes diced or cubed
- 8-10 French Beans chopped
- 100 gms carrots chopped
- ⅓ cup peas
        for ground paste    
                - 200 gms ripe red tomatoes chopped
- 20 to 22 cashews
- ½ inch Ginger chopped
- 3 to 4 garlic chopped
        for the gravy    
                - 2 tablespoon butter
- ½ teaspoon garam masala
- 1 green chili slit
- ½ teaspoon dry fenugreek leaves
- ½ inch Ginger julienne
- ⅛ teaspoon Turmeric powder
- ½ teaspoon red chili powder
- 3 tablespoon low fat cream
- 1½ cups Water
- sugar or as required
- salt as required
- bay leaves
| 
 
 
 
        
    Ingredients
     
        Vegetables Required     
 
        for ground paste     
 
        for the gravy     
 |   | 
        
    Instructions
    
                
        cooking the vegetables    
                - Soak the cashews in hot water for 30 minutes, then drain.
- You can either steam or sauté the vegetables and then keep aside till the gravy is ready.
        The ground paste    
                - In a blender, add the tomatoes, the cashews, ginger and garlic and blend into a smooth paste.
- Make sure that there are no left over pieces of cashew in the paste when you’re done.
        the makhanwala gravy    
                - in a pan, add 2 tablespoons of butter, add the bay leaf and sauté for a few seconds.
- Add in the ground paste and continue sautéing on a low flame.
- When you see the fat leaving the sides and on the surface, stop sautéing.
- Add turmeric powder, red chili powder and stir properly, then add the water and continue to stir.
- Adding the chili is an optional step, but if you want it to be spicy, add one slit green chili to the pan and stir into the mixture.
- When the gravy thickens, add in the vegetables and salt as desired.
- Add the dry fenugreek leaves and stir in the low fat cream so that it mixes well with the gravy.
- Turn off the flame and sprinkle some garam masala over the gravy and add the ginger julienne for garnish and stir again till ready to serve.
- Served best with roti of any kind.
        
    Recipe Notes
    
                

 
									 
																	 
									 
																	 
									 
																	 
									 
																	 
									 
																	 
									 
																	 
														 
																											 
														 
																											 
														 
																											 
														