Easy Vegetable Makhani Recipes

VEG MAKHANWALA

Steps:

• First heat 1/3 cup water and soak 20 to 22 cashews in hot water for 30 minutes. After 30 minutes drain the cashews.
• Meanwhile while the cashews are soaking, rinse & chop the veggies. You can also cut the veggies in batons. Add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. You can also add mushrooms. If adding mushrooms then better to saute them instead of steaming them.
• Now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. Just add about 2 to 3 cups water in the cooker (pressure or electric). Place the chopped vegetables in the pan/steamer pan and keep in the cooker. While pressure cooking, cook for 2 whistles.
• For sauteing veggies, heat 3 tbsp oil in a pan. Add the veggies in batches to the pan.
• Saute the veggies, till they are browned from the edges. Remove them on a plate and keep aside. Add more oil if required while sauteing.
• In a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic (½ inch ginger & 3 to 4 garlic, chopped).
• Without adding any water make a smooth paste in the grinder or blender. There should be no small pieces of cashews in the paste.
• Heat 2 tbsp butter in a pan. Add tej patta or bay leaf and saute for a few seconds.
• Add the tomato cashew paste.
• Keep on stirring and sauteing the paste on a low flame.
• Saute and stir till you see fat leaving the sides and on the surface. The entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.
• Add ¼ tsp turmeric powder & ½ tsp red chili powder. Stir and saute for a minute.
• Add 1.25 to 1.5 cups water. Stir very well.
• Add 1 slit green chili. The green chilies give a bit of heat to the gravy. You can also skip the green chilies.
• Bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. You should see some fat floating on top. The gravy will also thicken.
• Add the steamed or fried veggies. Stir gently.
• Add ½ tsp sugar or as required. Add salt.
• Add ½ tsp kasuri methi/dry fenugreek leaves. Crush and then add the kasuri methi.
• Stir and then add 2 to 3 tbsp low fat cream.
• Stir so that the cream mixes very well with the gravy. Switch off the flame.
• Lastly sprinkle some ¼ tsp garam masala powder. If using homemade garam masala, then add ¼ tsp and if using store brought, then add ½ tsp. You can even add ginger julienne at this step or garnish with them later.
• Stir again and veg makhanwala is ready to be served.
• Serve vegetable makhanwala with rotis or parathas or naan.
• While serving you can garnish with coriander leaves or ginger julienne.

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

VEGETABLE MAKHANI

Steps:

• Preparation For Vegetable Makhani
• Boil the carrot and corn in 1 cup water for 3-4 minutes.
• Grind ginger, garlic, green cardamom and cinnamon with 2 tbsps water into a fine paste.
• Add cauliflower florets, beans, mushrooms, ground paste, red chilli powder and salt to the boiling vegetables. Mix well.
• Add tomato puree and 2 tbsps butter, green peas, honey and Kasoori methi. Mix well.
• Add garam masala powder and coriander leaves. Lower the heat and add cream.
• Serve hot with a dollop of water.

DAL MAKHANI (INDIAN LENTILS)

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

PANEER MAKHANI

Steps:

• Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
• Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
• Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
• Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.