Tasty Vegetable Makhanwala/Makhani Recipe

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Directions

• Peel the skin of the potatoes and cut into pieces and wash and cut all the other vegetables into pieces and keep it aside.
• Wash and put cauliflower in boiling water for 5 - 6 minutes and then drain the water and transfer it to another plate.
• Chop onion and tomatoes into pieces and keep it aside.
• Soak cashew in hot water for 15 - 20 minutes and then grind it to a smooth paste.
• Heat butter in a pan, add garlic, onion and saute well till it becomes transparent.
• Add tomatoes and saute till it becomes mushy and oil starts separating on the sides of the pan.
• Turn off the flame and keep it aside to cool and blend this cooked mixture in a blender to a smooth paste and keep it aside.
• Heat butter in a pan and add chopped veggies and saute well till it gets cooked till ¾Th and transfer it to another plate, keep it aside.
• Heat a pan with butter, and add cardamom, clove, bay leaf, cinnamon, and shah jeera and fry it nicely.
• Add finely chopped garlic and saute well till the raw smell goes off.
• Add all the vegetables and saute again for a few more second and add onion-tomato puree, mix it well.
• Add tomato sauce, mix it well and then add cashew paste.
• Add red chili powder, coriander powder, garam masala, kasoori methi and salt and mix it well.
• Add a little water, cover it with the lid and cook on low flame till vegetables get cooked well.
• Add cream little by little and keep mixing during this process.
• Add pepper powder, mix it well and add milk and cook on a low flame.
• Serve it hot with pulao.

Meghna Nath