- Wash and prep the vegetables. Bring two cups of water to boil and add the chopped vegetables. Sprinkle salt and turmeric powder on the vegetables and cook till almost done. Drain the water and save the water for the gravy. Heat a nonstick pan with 1 tsp butter and roast the paneer cubes to golden. Remove to a bowl. Next, add the spice and saute for a minute. Then add the tomatoes, onions, cashews and ginger garlic. Saute well till the tomatoes and onions are cooked and mushy. Let it cool down and grind to a smooth paste using water. Heat a pan with butter and oil, add red chili powder and saute for a minute. Next, add the ground paste along with the water and bring to a boil. Add cumin powder, salt and adjust the spices. Once the gravy comes together in about 10 mins, add the cooked vegetables Sprinkle the Kasuri methi and roasted paneer. Add 1 tsp cream and simmer for 5 mins. Serve hot.
Veg makhanwala
#myrecipe
#FoodismSummerBonanza
By Shaalini Shaalu
Mar, 17th
527
Servings
4 persons
Cook Time
30 minutes
Ingredients
17
- 19
Ingredients
- Beans
- Carrot
- Potato
- Peas
- Paneer
- Cloves
- Cinnamon
- Bay leaf
- Cardamom
- Tomato
- Onion
- Cashew
- Ginger garlic paste
- Oil
- Butter
- Red chilli powder
- Cumin powder
- Kasuri methi
- Salt
