Vegetable Makhanwala literally means vegetables sautéed in butter. Cashew paste and cream give the dish it’s rich creamy texture. Best enjoyed with Roti, Naan or Chapati.
- 100 gms of each of the following vegetables :
- French Beans
- 3 onions
- 3 tomatoes
- 2 green chillies
- 2inch piece of ginger
- 7 cloves of garlic
- 3 tbsps of Paneer/ cottage cheese chopped fine
- 1tsp Everest Pav bhaji masala
- 1/2 tsp Everest Garam masala
- 1 tsp chilly powder
- 1 tsp sugar
- 10 cashewnuts
- 4 tbsps cream
- 3 tbsps ghee/clarified butter
- 1 tbsp Kasuri methi
- 3 tbsps chopped coriander leaves
Chop the potatoes, French beans and carrot. Tip them into boiling salted water along with the peas. When three fourth done add the chopped cauliflower. Do not overcook the vegetables. Puree the onions, tomatoes, ginger, garlic and green chillies. Heat the ghee. Add the puree and roast on a slow flame till it starts leaving the sides of the pan. Add the chilly, pav bhaji and garam masala powders and toss for a couple of minutes. Drop in the Paneer and toss for a minute. Add the cooked vegetables and while waiting for it to boil, powder the cashews and grind them along with the cream to a smooth paste. Crush the kasuri methi and tip it into the Vegetable Makhanwala along with the cashew and cream paste. Give one boil. Switch off and garnish with finely chopped coriander leaves.
Copyright © 2017. All rights reserved.