Vegetable Makhanwaala Butter Vegetables 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.

VEG MAKHANWALA RECIPE | VEGETABLE MAKHANWALA | VEG MAKHANI RECIPE

Steps:

• firstly, in a large kadai heat butter and saute vegetables along with salt.
• furthermore add capsicum and continue to saute.
• cover and simmer for 2 minutes.
• remove and keep aside.
• further, in a kadai heat butter.
• add bay leaf and cumin seeds. saute till they turn aromatic.
• also add in tomato - cashew paste.
• saute for 5 minutes stirring continuously.
• saute till the tomato paste thickens and oil separates from sides.
• also add in spices, sugar and salt to taste.
• saute on low flame for a minute.
• furthermore add 1.5 cups of water.
• mix well and get to a boil.
• add fried vegetables and mix well.
• cover and simmer for 10 minutes.
• further add cream, garam masala, kasuri methi and coriander leaves.
• finally, serve veg makhanwala with roti, naan or kulcha.

VEGETABLE CURRY

Steps:

• Pour oil to a hot pan. Add cumin seeds. When they begin to splutter, stir in the ginger garlic paste. Let it fry for 1 minute. Do not burn.
• Add onions & green chilli. Saute on a medium high heat until golden. Add tomatoes, salt and turmeric. Cook until the tomatoes turn mushy.
• Add red chili powder and garam masala.
• Mix & cook until the onion tomato mix turns soft, mushy & fragrant. This step takes about 2 to 3 mins.
• Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour ¾ cup hot water & mix well.
• Cover and cook on a low to medium heat until the veggies are fork tender but not mushy. If the veggies are undercooked and the curry looks dry, you may pour more hot water to bring it to consistency.
• Taste test and add more salt and garam masala if required.
• Optional - Crush kasuri methi in your palms and sprinkle. Mix well and cook for 1 to 2 mins. If you want you may pour 1 to 2 to 3 tbsps heavy cream or ¼ cup coconut milk.
• Turn off the heat and garnish vegetable curry with coriander leaves. Serve with rice, roti, naan or bread.

VEGETABLE MAKHANWALA

Steps:

• Combine the onion,ginger,garlic, tomatoes, turmeric powder and chilli powder in a microwave bowl and microwave on HIGH for 4 minutes Blend this mixture in a liquidiser to get a smooth puree.
• Keep aside.
• Put 2 tablespoons of butter and the cumin seeds in another glass bowl and microwave on HIGH for 1 minute.
• Add the french beans,carrots, green peas, baby corn and cauliflower, cover with a lid and microwave on HIGH for 5 minutes.
• Keep aside.
• In another glass bowl, add the remaining butter, cooked puree, veggies, garam masala, cream, sugar, kasuri methi and salt and mix well.
• Microwave on HIGH for 4 minutes.
• Serve hot garnished with the coriander and butter.

VEGETABLE MAKHANWAALA (BUTTER VEGETABLES)

Steps:

• Boil the cauliflower florets with turmeric powder till tender. Drain and put aside.
• Heat oil in a pan, add cumin and chopped garlic and sauté.
• Add mixed veggies except potatoes. cook a few minutes.
• add potatoes and onion seeds. Cover and cook.
• When potatoes are soft but still firm, add red chillies, chilli paste and tomato ketchup. Mix.
• Add tomato puree and sauté a while.
• Add cream and kasuri methi and salt. Mix well.
• Add butter and coriander + mix till butter melts into the dish.
• Serve hot, with cashews and almonds sprinkled on top.
• (note: u can cook the potatoes ahead of the others coz they take longer to cook and the remaining veggies turn to mush by the time potatoes and capsicum etc are cooked).