Easy Vegetable Makhani Recipes

VEGETABLE MAKHANI

Steps:

• Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
• Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
• Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
• Sauté well. Add the blanched vegetables and stir.
• Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
• Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
• Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
• If adding, add roasted and crushed kasoori methi and stir gently.

EASY VEGETABLE MAKHANI

Steps:

• Preheat oven to 180 degrees celsius. Chop the cauliflower, potato and green beans into little pieces. Marinate with 1 teaspoon Kashmiri chili powder, 1 teaspoon ginger garlic paste, 1/2 teaspoon salt and 2 tablespoon vegetable oil. Place on a foil lined baking sheet and cook in the oven for 30 minutes or until potatoes are soft and tender. Remove from oven and set aside
• Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a pot. Add the cinnamon stick, bay leaf, cardamom and cloves. Fry a few seconds until fragrant. Add the onion and fry until golden brown and caramelised
• Add the tomatoes and cook until tomatoes are soft. About 10-12 minutes
• Discard all the spices and place the tomato mixture into a blender, preferrably glass as it's hot. Blend into a smooth sauce
• Heat another tablespoon of vegetable oil or butter in the pot. Add 1 teaspoon ginger and garlic paste and fry for 30 seconds or until the raw smell disappears. Add the Kashmiri chilli powder, cumin and coriander. Mix well, add a few drops water and cook for 1 minute. Add the blended sauce and 1 cup warm water
• Simmer until it heats through and starts to bubble. Add the fresh cream, roasted vegetable, paneer and dried methi leaves
• You can fry your paneer in one teaspoon of butter and add it to the dish or add it without frying. If you want a soft, sponge like paneer, place it in warm water with a little salt, after frying and then add it to the sauce
• You can add a pinch of sugar the dish if required
• Garnish with fresh coriander. Serve hot with rice or naan bread