Veg Makhanwala (व्हेज माखनवाला)





Veg Makhanwala is a North Indian dish. It is a sweet, tangy and mild spicy dish. Vegetables are cooked in tomato based creamy gravy. It can be served with roti, naan, chapati or flavoured rice.

 Measurement: 1 Cup = 180 ml
Serves: 2 to 3

Ingredients:
  1. Onion - 1medium (sliced), 1 small (chopped)
  2. Ripe tomato - 1medium 
  3. Tomato puree (readymade) - 2 to 3 tbsp
  4. Cauliflower florets (small)- 1 cup
  5. Carrots (diced) - 1/2 cup
  6. French beans (shredded) - 1/2 cup
  7. Fresh peas (blanched) - 1/4 cup
  8. Paneer cubes (raw or shallow fried) - 1/3 cup
  9. Cloves - 2
  10. Cinnamon - 1/2" piece
  11. Cardamom (black/green/both) - 10 - 15 seeds
  12. Bayleaf - 1 small
  13. Corriander seeds - 12-15
  14. Kashmiri chilly - 1
  15. Garlic - 5 to 6 cloves
  16. Kitchen king masala - 3/4 tsp
  17. Chilly powder - 1/4 tsp
  18. Kasuri methi - 1/3 tsp
  19. Cashew nuts (soaked) - 6 - 8
  20. Butter - 2 tbsp
  21. Fresh Cream/malai - 2 to 4 tbsp
  22. Oil - 1 tsp
  23. Sugar - 1.5 tsp
  24. Corriander leaves (chopped) - for garnishing
  25. Salt to taste
Procedure:
  • Take a microwave safe bowl with lid and add vegetables in it, sprinkle little salt, water, and 1/4 tsp kitchen king masala. 
  • Microwave it covered for 3-4 min at 100% power. Alternately, you may steam them or deep fry.
  • Heat oil in a pan and add spices numbering 9 to 15.
  • Take the spices out as soon as they give out aroma.
  • Heat 1 tbsp butter in the same pan and add sliced onion, stir fry till it turns slightly golden brown.
  • Add tomatoes and stir fry till tomato turns mushy.
  • Add garlic and cashew nuts, stir fry for a few seconds.
  • Let it cool.
  • Grind with spices.
  • Heat remaining butter in a pan add chopped onion, stir fry for a min.
  • Add kitchen king masala and chilly powder, stir fry for 5 seconds.
  • Add ground paste and stir fry for 2 min.
  • Add tomato puree and stir fry for a min.
  • Add vegetables and mix well.
  • Add a cup of water, kasuri methi, salt and sugar.
  • Simmer for 3-4 min.
  • Add paneer cubes. 
  • Put the flame off and add fresh cream, stir well.
  • Garnish with corriander leaves.
  • Serve hot with roti, naan etc.
Tip:
  • If you want to avoid packet puree, then use 3 tomatoes.


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