December 12, 2012

How to Make Vegetable Makhanwala


Recipe by Naiya Sheth : Learn how to make Vegetable Makhanwala. Yes! another popular vegetable - sabji with rich tomato gravy during this winter. As we all know winter is a season for vegetables and healthy food. So here it's another home made recipe for vegetable makhanwala. As we all know it's a great combination of lots of fresh vegetables. And above all it contains rich creamy taste of butter and cream.

Preparation time : 10 minutes
Cooking time - 15 to 20 minutes
Serves - 4 person

Method to make Vegetable Makhanwala:

100 grams French beans 
100 grams carrot
100 grams green peas
100 grams cauliflower
50 grams baby corn
1 big onion
1 tea spoon ginger paste
2 tea spoon garlic paste
3 tomatoes
1/4 tea spoon turmeric powder
1 tea spoon red chilli powder
1/2 tea spoon cumin seeds
1/2 tea spoon garam masala
2 to 3 table spoon fresh cream
1/2 tea spoon kasuri methi
1 1/2 tea spoon sugar
3 table spoon butter
2 table spoon oil
Salt to taste

For garnishing:

Finely chopped Coriander leaves
Butter

Method to make Vegetable Makhanwala:

  • Heat 1 tea spoon oil and add chopped onion to it, let it cook till transparent. Now add ginger, garlic paste to it. Cook for 2 minutes and then add chopped blanched tomatoes to it. Cook for 4 to 4 minutes and add turmeric powder and red chilli powder to it. Again cook for 2 minutes, Let it cook at room temperature and blend till smooth paste. keep a side.
  • Cut carrots, French beans and and cauliflower in same size. Slice baby corn. ( Instead of baby corn boiled sweet corn can be taken.) Blanch them or steam in microwave proof steamer. Keep a side.
  • Blanch green peas. Keep aside.
  • In another pan add 2 table spoon butter and add cumin seeds to it. When it crackles add blanched vegetables to it and salt to taste. Cook for 2 minutes at high flame. Keep a side.
  • Again in another pan heat 2 table spoon butter and 1 table spoon oil and add above gravy and vegetables to it, add garam masala, kasuri methi, salt and cream to it. Cook for 4 to 5 minutes at high flame. 
  • At last transfer Vegetable Makhanwala with chopped coriander and butter.
  • Serve hot and creamy Vegetable Makhanwaa with naan or kulcha.

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