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Before you jump to Vegetable Makhanwala recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to vegetable makhanwala recipe. To make vegetable makhanwala you need 22 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Vegetable Makhanwala:
- You need 1 carrot medium size (peeled and chopped lengthwise)
- Take 10 - 12 green beans (de-stem and chop them)
- Prepare 2 potatoes medium size (peel and chop them lengthwise)
- You need 1 cup green peas frozen or 1 handfull
- Prepare 1 green capsicum (finely chopped)
- Provide 100 grams paneer cottage cheese or (chop into cubes)
- Use 1/2 kg tomatoes (roughly chopped or cut into quarters)
- Provide 2 onions medium size (roughly chopped or cut into quarters)
- Provide 1 handfull cashews of
- Use 2 cloves garlic
- Prepare 2 green chillies
- Use 3 cups water
- Provide 3 tsps cardamom powder
- Prepare 3 tsps garam masala
- Get 3 tsps chilly red powder
- Provide 4 tbsps tomato ketchup (gives an extra tangy taste)
- Use 3 tbsps honey (balances sourness in the gravy)
- Take to taste salt
- Take 1/2 cup curd fresh cream or
- Provide 3 tsps methi kasoori (crush this with your palms)
- You need 4 tbsps cooking butter of
- Prepare 2 tbsps cooking oil of (I used rice bran oil)
Instructions to make Vegetable Makhanwala:
- Chop the above mentioned vegetables and keep them ready. Steam cook only green beans, carrot, potato and green peas.
- Take a big vessel or a sauce pan, add in all the ingredients mentioned in "For the gravy" and add 3 cups of water(600 ml). Keep this on medium heat close the vessel with a lid and allow it to cook for about 10 minutes or until all the ingredients have become tender.
- Once this is cooked, take a blender jar, add in only the tomato mixture into the jar and do not use the water. Grind this to a smooth paste and filter this mixture into a cup. This will give a very smooth and creamy gravy. Add 100 ml of the tomato mixture stock, if the filtered paste is too thick.
- Now take a dry wok, on medium heat, add oil and cooking butter. Once the butter melts, add int the puree / tomato paste and stir.
- After about 3 minutes, To this puree you need to add all the ingredients mentioned under "Powders and Taste Enhancers". Add the ingredients in the exact same order as mentioned above. After adding each ingredient you need to stir the gravy.
- Now add the steamed vegetables and mix them gradually (Do this step in low heat). Add the chopped green capsicum and mix it into the gravy. Cover this with a lid and let it cook for about 10 minutes. (Stir in between)
- After 10 minutes, remove the lid and check if the capsicum is just about cooked, it needs to be crunchy but not raw. To this add the cubed paneer and mix.
- Take this off the heat and serve it hot with chappathis, phulkas, kulchas or naan, basically and Indian flat bread or pulao.
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