Vegetablemakhani Recipes

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 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 MAKHANI

Steps:

• Main procedureHeat the oil in a pan, add the ground paste and cook till it is light brown in colour.Add the chilli powder and tomato pulp and cook for a few minutes.Add the cumin powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.Add this to the tomato gravy, along with the boiled vegetables, honey, milk, cream, paneer and salt and allow it to come to a boil.Serve hot with rotis or parathas.

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.

VEGETABLE MAKHANI

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 BIRYANI

Steps:

• Make the rice: Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
• Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes. Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
• Meanwhile, make the vegetables. Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
• Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

VEGETABLE BIRYANI

Steps:

• Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
• Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
• Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.