Veg Makhanwala Recipe | How to make Vegetable Makhani
Veg Makhanwala is a creamy rich gravy made with the roasted ingredients and full of vegetables that makes a delicious side dish for Naans or Rotis.
Ingredients
- 2 cups Mixed Vegetables (Cauliflower, Beans, Carrots, Potato, Peas)
- 1 cup Paneer
For the Roasted Sauce
- 2 Bay leaf
- 3 Cloves
- 2 Cardamom
- 1 Cinnamon
- 2 Big Tomatoes approx 1.5 cups
- 1 cup Onions
- 5 to 6 no Cashewnuts
- 5 to 6 cloves Garlic
- 2 inch Ginger
For the Gravy
- 2 tsp Cooking Oil
- 1 tsp Butter
- 1 tsp Red Chilli powder
- 1/4 tsp Cumin Powder
- 1 tsp Kasuri Methi
- Salt to taste
Instructions
- Wash and prep the vegetables. Bring two cups of water to boil and add the chopped vegetables.
- Sprinkle salt and turmeric powder on the vegetables and cook till almost done.
- Drain the water and save the water for the gravy.
- Heat a nonstick pan with 1 tsp butter and roast the paneer cubes to golden. Remove to a bowl.
- Next, add the spice and saute for a minute.
- Then add the tomatoes, onions, cashews and ginger garlic.
- Saute well till the tomatoes and onions are cooked and mushy.
- Let it cool down and grind to a smooth paste using water.
- Heat a pan with butter and oil, add red chili powder and saute for a minute.
- Next, add the ground paste along with the saved water and bring to a boil.
- Add cumin powder, salt and adjust the spices.
- Once the gravy comes together in about 10 mins, add the cooked vegetables
- Sprinkle the Kasuri methi and roasted paneer.
- Add 1 tsp cream and simmer for 5 mins.
- Serve with Rotis.
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