Tuesday, January 21, 2014

Vegetable makhani

Vegetable makhani


carrot                  -1
green beans         -6
peas                    -2 tbsp
bell pepper          -2 tbsp
cauliflower          -1/4 cup florets
butter                 -1-2 tbsp
kasoori methi      - 1 tsp(dried fenugreek leaves)
cream                 -1 tbsp
chili powder         -1 tsp
coriander powder  -21/2 tsp

For makhani sauce:

onion                        -1 cup cubes
tomatoes                   -4
mint leaves                -1 sprig
kashmiri chili powder -11/2 tsp 
whole cashews          -8
cinnmon                    -1/2 inch
cloves                        -2
cardamom                  -2
bay leaf                     -1
star anise                   -1/2
salt                            -to taste
oil                              -11/2 tsp
ginger paste                -1 tsp
garlic paste                  -1 tsp


For Makhani Sauce:

  • In a pan heat oil and temper with cinnamon, cloves, cardamom, bay leaf, star anise .

  • Fry onions and cashews into it until onion turns transparent.

  • Add the ginger paste and garlic paste and fry until the raw flavor goes off.

  • Put cubed tomatoes and mint leaves.

  • After  a minute add adequate salt and chili powder.mix well and cover it with a lid.

  • Cook until the tomatoes become well mushy.

  • Switch off the stove ,allow it cool and blend off into a smooth paste.
The Gravy:

  • In  a  pan heat butter and fry the vegetables in it for 5 minutes.

  • Remove and keep it aside.

  • In the same pan pour  the ground paste and cook for another 2 minutes.

  • Add the coriander powder,  chili powder and crushed methi.(you can also add additional butter at this stage to enhance more flavor)

  • Cook it until the oil oozes out.

  • Add the fried vegetables to it and mix well.

  • Pour water according to the consistency you need the gravy.

  • When the gravy is done finish off with cream to it.

  • Serve with Cumin rice/Chapathi/Naan


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