Veg Makhanwala

drprerna26March 15, 2019

Veg Makhanwala is a very rich ,creamy and delicious curry! A very popular choice in restaurants, it features a blend of vegetables in onion and tomato based gravy cooked in butter ( makhan is butter in hindi) . It is perfect for any party , get together or any special occasion as it is very rich and filling, and it is mildly spiced so will be loved by kids also!

Best served with chapati, paratha, naan or poori , it goes perfectly with plain or jeera rice as well!

Ingredients:

Onion: 1, sliced
Babycorns : 4-5. sliced lengthways and halved
Peas: 1/2 cup
Cauliflower : 1 cup florets
Green Beans: 10-12, chopped into big pieces
Carrot: 1, medium sized, cut into batons
Green Pepper ( Capsicum): 1/2 cut into square pieces

For Gravy:

Onions: 2 medium sized, chopped roughly
Cashews: 20-22, soaked in warm water for 10 minutes
Garlic: 3 cloves, chopped
Ginger: 1 inch, chopped
Green chilli: 1 chopped (optional)
Tomatoes: 2 medium sized, chopped roughly
Tomato puree: 1/2 cup (optional)
Cream: 1/2 cup ( you can use low fat or full fat)
Butter: 2 tbsp
Oil : 2 tbsp
Shah Jeera: 1/2 tsp
Turmeric Powder: 1/2 tsp
Coriander Powder: 1 tsp
Cumin Powder: 1/2 tsp
Kashmiri chilli powder: 1/2 tsp
Kitchen King Masala: 1 tsp (available in Indian grocery stores)
Garam Masala: 1/2 tsp
Kasuri Methi ( dry fenugreek leaves) : 1 tbsp
Fresh Coriander leaves : chopped

Method:

First of all, heat oil in a non stick pan/ kadhai and when the oil is hot, add all the chopped vegetables and peas to it. Roast on high flame for 2-3 minutes and keep stirring continuously.
Now cover the pan and cook on low-medium flame until vegetables are cooked but firm, dont overcook them. It will take 3-4 minutes. Remove from pan and keep them aside.
Now for gravy, heat 1 tbsp butter in the same pan and when hot, add shah jeera.
When it splutters , add chopped onions and keep stirring.
When onions turn translucent, add chopped garlic to it.
Keep stirring until they start to get a little brown from the edges. Switch off the gas and let them cool.
When cooled down, transfer it to mixer grinder jar and add tomatoes, green chilli , soaked and drained cashews and ginger and grind it to a smooth paste.
Heat the remaining 1 tbsp butter in the same pan and add the ground mixture to it.
Keep the heat to low-medium and add 1 tsp salt .
Keep stirring and when the oil starts separating, add tomato puree and all the dry spices like turmeric powder, coriander powder, cumin powder, red chilli powder, kitchen king masala ,garam masala and kasuri methi.
Heat for 2 minutes and add cream
Keep stirring on low heat for 1-2 minutes ( on high heat the cream will curdle)
Now add 1/2 cup water and bring the gravy to boil.
Now add all the cooked vegetables , mix very gently and let them cook for 4-5 minutes until oil starts separating.
Check and adjust the seasonings and garnish with cream,ginger juliennes and chopped fresh coriander.
Enjoy hot with roti/paratha/rice.