Veg Makhanwala | Veg Makhani

Ingredients

• 2 Large Onions Chopped
• 2 Medium Tomatoes Chopped
• 1 tsp Ginger Garlic Paste
• 1 tsp Oil
• 2 cups Mixed Vegetables Chopped (Carrots, French Beans, Cauliflower Florets, Potatoes, Green Peas)
• 1 tsp Butter/Oil
• 1 Medium Onion Finely Chopped
• 1 tbsp Butter
• 2 tsp Oil
• 1/2 tsp Shahi Jeera
• 2 Cloves
• 1 Green Cardamom
• 1 Dried Bay Leaf
• 2 inch Cinnamon Piece
• 6-7 Whole Cashews (Soaked in milk/water for 20 mins)
• 2 tsp Fresh Cream
• 1/2 tbsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 2 tsp Kasoor Methi/Dried Fenugreek Leaves
• 1/2 tsp Sugar
• Salt as needed
• Water as needed
• Fresh Coriander Leaves as needed

Instructions

1. 1

   In a thick bottomed pan, heat 1 tsp oil. Add chopped onions and tomatoes along with ginger garlic paste. Keep it covered and cook for 5-6 mins on medium flame.

2. 2

   Once they are caramelized, switch off the heat and let it cool down completely.

3. 3

   Make a smooth paste out of it and keep it aside.

4. 4

   In another pan, heat 1 tsp of butter and add chopped mixed vegetables. Fry on medium heat for 2-3 mins first.

5. 5

   Now add green peas and continue cooking for another 4-5 mins.

6. 6

   Once the vegetables are more than half cooked, remove them from heat and set aside.

7. 7

   Now heat 1 tbsp butter and 2 tsp of oil. Add shahi jeera, cloves, cinnamon, cardamom, bay leaf and let them splutter.

8. 8

   Add finely chopped onions and fry them on low heat until translucent.

9. 9

   Now the prepared gravy paste and cook for 5-6 mins. As the oil begins to ooze out of the sides add cumin powder, turmeric powder, Kashmiri chilli powder, coriander powder, garam masala powder and salt.

10. 10

    Cook for a few more minutes and add the roasted veggies.

11. 11

    Mix well, add 1/4 cup of water if the gravy is dry. Cook for another 4-5 mins.

12. 12

    Add crushed kasoor methi and mix it well.

13. 13

    Meanwhile grind soaked cashews with just enough water.

14. 14

    Add it to the gravy and cook for a minute.

15. 15

    Next add fresh cream. Mix well. Remove from heat.

16. 16

    Serve hot with Ghee Phulkas!