Veg Makhanwala Recipe - How to make Restaurant Style Veg Makhanwala
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
Ingredients to make Veg 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 Veg 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.
