Fresh cut vegetables cooked in creamy tomato base gravy. A popular recipe from the Indian cuisine menu which is a must try !
VEG MAKHANWALA
Ingredients
500 grams tomatoes, quartered
8-10 cauliflower florets, blanched
4-5 French beans, blanched and cut into pieces
1 medium carrot, blanched and cut into pieces
½ cup green peas, blanched
7-8 garlic cloves
1 inch ginger, roughly chopped
4-5 green cardamoms
1 blade mace
½ cup butter
Salt to taste
1½ teaspoons dried fenugreek leaves (kasoori methi) powder
1 tablespoon honey
1 teaspoon garam masala powder
¼ cup fresh cream + for drizzling
Method
1. Pressure cook garlic, ginger, cardamoms, mace, butter, tomatoes and salt in water as required till well done.
2. Blend to a fine puree, strain into a non-stick pan on heat and bring to a boil. Add cauliflower, French beans, carrot and green peas and mix well.
3. Add dried fenugreek leaves and honey, mix well and bring to a boil. Add garam masala powder and cream, stir to mix and simmer for 2 minutes.
4. Drizzle some cream and serve hot.
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