Vegetable Makhanwala Recepie

Vegetable Makhanwala
     Vegetables cooked in creamy gravy.

Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

                             
Ingredients

•  Cauliflower,cut into florets               1/2 medium
•  Turmeric powder                              1/4 teaspoon
•  Green peas,shelled                       1/2 cup
•  French beans,chopped                        4
•  Carrots,chopped                              2 medium
•  Corn corb,thinly sliced                       1 medium
•  Baby potatoes,peeled                       4
•  Curry leaves                                       4-5
•  Green capsicum,chopped               1 medium
•  Button mushrooms                         8
•  Butter                                               3 1/2 tablespoons
•  Oil                                                        2 tablespoons
•  Cumin seeds                                 1/2 teaspoon
•  Garlic,chopped                              5-6 cloves
•  Onion seeds (kalonji)                       1/8 teaspoon
•  Salt                                                to taste
•  Whole dry red chillies,broken        4
•  Red chilli paste                             1/2 teaspoon
•  Tomato ketchup                             1 tablespoon
•  Tomato puree ,boiled                      1 cup
•  Cottage cheese (paneer)              100 grams
•  Fresh cream                                      1/2 cup
•  Kasoori methi                             1 tablespoon
•  Fresh coriander leaves                      a few sprigs
•  Cashewnuts,crushed                     10
•  Almonds,crushed                              10

Method

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.