Veg makhanwala recipe, Vegetable makhani

Directions

* 1 cup = 235 ml

How to make Vegetable makhanwala with step by step images

1. Chop carrots, beans 1 inch length wise, remove florets from cauliflower, peel and chop potato into cubes. Heat water in a steamer and steam all the veggies for for 6 to 8 minutes. We want the veggies to be little crunchy so do not steam it for long time. After they are steamed remove it from the steamer and keep it aside.
   
2. Heat oil in a pan to it add cumin seeds, chopped ginger, garlic, chopped onion and saute well.
3. When the onions look sauteed add chopped tomato, cashews, red chili powder, salt, garam masala. Saute well until cooked. When the tomatoes are soft and mixture looks cooked put off the flame. Allow the mixture to cool down completely.
   
4. When the mixture has cooled down transfer it to a blender and grind it into fine paste adding little water.
   
5. Now heat butter in a pan add steamed veggies. Saute for few seconds. Now add the ground onion tomato mixture and mix well. I added 1/2 cup water because the gravy was very thick. Allow the mixture to boil for a minute.
   
6. Now to the boiling mixture crush and add kasuri methi, sugar and milk/ cream. Mix well and allow the mixture to boil for a minute then put off the flame. Adding cream makes the gravy more rich in taste. Finally add butter and serve it with naan, jeera, rice, kulcha, phulka.