Veg Makhani
Cream and rich gravy dish with vegetables!
| Servings | Prep Time |
| 3people | 30minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
Vegetables Required
- 100gms cauliflowerchopped into medium florets
- 100gms potatoesdiced or cubed
- 8-10 French Beanschopped
- 100 gms carrotschopped
- ⅓cup peas
for ground paste
- 200gms ripe red tomatoeschopped
- 20 to 22 cashews
- ½inch Gingerchopped
- 3 to 4 garlicchopped
for the gravy
- 2tablespoon butter
- ½teaspoon garam masala
- 1 green chilislit
- ½teaspoon dry fenugreek leaves
- ½inch Gingerjulienne
- ⅛teaspoon Turmeric powder
- ½teaspoon red chili powder
- 3tablespoon low fat cream
- 1½cups Water
- sugar or as required
- salt as required
- bay leaves
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
