VEGETABLE MAKHANI
An extremely popular dish, Vegetable Makhani is made with the classic rich and creamy gravy. Served with any Indian bread, this dish is finger-licking good
Provided by Saneev Kapoor
Categories Main - Course - Vegetarian
Yield serve4
Number Of Ingredients 1
Steps:
- Heat a deep non-stick pan, add tomatoes, salt, ginger, garlic, green cardamoms, mace blades, red chilli powder, crushed red chillies and 3 cups water and mix. Add fresh coriander stems, cover and cook.
- Heat 2 tbsps oil in a non-stick wok, add baby potatoes and salt and let them cook till light golden.
- Cut cottage cheese into medium cubes and put them in a bowl. Add the baby potatoes.
- Add button mushrooms to the same wok and toss till they soften. Transfer them into same bowl.
- The tomatoes are fully done. Strain the liquid into a bowl. Transfer the tomatoes into a mixer jar, cool and grind into a smooth puree.
- Heat 2 tbsps oil in the same wok, add cumin seeds and let them change colour. Add the strained liquid and cook till it is reduced.
- Strained the tomato puree into the wok, pressing the residue in the strainer to extract all the flavours. Mix well.
VEGETABLE MAKHANI
Make and share this Vegetable Makhani recipe from Food.com.
Provided by HeatherDawn._
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 489.5, Fat 35.5, SaturatedFat 18.4, Cholesterol 96.8, Sodium 1341.8, Carbohydrate 40.6, Fiber 6.4, Sugar 18.1, Protein 8.1
PANEER MAKHANI
Hosting a dinner party? No Indian-themed meal or celebration is complete without paneer, and this cheesy delight is just the ticket
Provided by Suki Pantal
Categories Dinner
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
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