Veg Makhanwala Restaurant Style


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INGREDIENTS:
2 Table Spoon oil
2 Table Spoon salted butter
2 Large Sized onions, roughly chopped
2 Medium Tomatoes, roughly chopped
1/2 cup tomato puree
1 Tea spoon tomato ketchup (optional)
2 Green Chillies, Slit into halves
1 Inch ginger, chopped into One inch thin juliennes.
1 Table spoon cashew nuts, soaked for 15-20 minutes.
2 Tea spoon ginger garlic paste (preferably fresh)
1 Cup Green Peas
2 Cups Cauliflower, chopped in One inch pieces
1/2 cup carrots, diced (One Inch size)
3/4th cup french beans, chopped into one inch pieces

1 capsicum, chopped

3 Green cardmoms
1 Black cardamom
5-6 cloves
6-7 black pepper corns
1/2 Tea spoon shahi jeera (Black Cumin Seeds)
1/4 Tea spoon turmeric powder
1 1/2 Tea spoon coriander powder
1 Tea spoon, Kashmiri red chilli powder
1/2 Tea spoon, red chilli powder (more hot as compared to Kashmiri red chilli powder)
3/4 Tea spoon Garam Masala powder (Indian All Spice powder)
Salt as per taste
1 Cup full cream milk
1 Cup vegetable stock
2 Tea spoon Kasuri Methi (dried fenugreek leaves, roasted and crushed to powder)

METHOD:
1. Heat oil in a Kadhai or a heavy bottomed pan.
2. Add butter and mix well on low heat.
3. Add green cardomoms, black cardmoms, black pepper corns and shahi jeera.IMG-20170618-WA0003
4. Add chopped onions and fry till translucent.IMG-20170618-WA0001
5. Add ginger garlic paste and fry on low-medium heat for 1-2 minutes.
6. Add chopped tomatoes and tomato puree.
7. Fry till oil separates from the masala.
8. Add soaked cashew nuts and fry on low heat for another 3-4 minutes.IMG-20170618-WA0012
9. Remove from heat and cool down.
10. Grind to a fine paste.IMG-20170618-WA0019
11. Except capsicum,boil the vegetables, drain the water (don’t throw it, we need to use it later in the recipe)IMG-20170618-WA0011
12. Toss the vegetables in butter, start with chopped capsicum.IMG-20170618-WA0062

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13. Add 1 teaspoon butter and 1 tea spoon oil in the kadhai.
14. Fry slit green chillies and ginger juliennes.IMG-20170618-WA0020
15. Add the grinded masala paste and fry for 2 minutes on low heat.IMG-20170618-WA0022
16. Add vegetable stock and bring the gravy to a boil.
17. Cool down the gravy.
18. Add milk.
19. Heat the gravy on low heat, till the gravy just starts boiling.
20. Add vegetables tossed in butter, mix well.IMG-20170618-WA0028
21. Remove from heat and serve with Naan, Chapaties or Vegetable Fried rice.

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