- In a thick bottomed pan, heat 1 teaspoon oil. Add chopped onions and tomatoes along with ginger garlic paste. Keep it covered and cook for 5-6 mins on medium flame. Once they are caramelized, switch off the heat and let it cool down completely. Make a smooth paste out of it and keep it aside. In another pan, heat 1 teaspoon of butter and add chopped mixed vegetables. Fry on medium heat for 2-3 mins first. Now add green peas and continue cooking for another 4-5 mins. Once the vegetables are more than half cooked, remove them from heat and set aside. Now heat 1 tablespoon butter and 2 teaspoon of oil. Add shahi jeera, cloves, cinnamon, cardamom, bay leaf and let them splutter. Add finely chopped onions and fry them on low heat until translucent. Now the prepared gravy paste and cook for 5-6 mins. As the oil begins to ooze out of the sides add cumin powder, turmeric powder, Kashmiri chilli powder, coriander powder, garam masala powder and salt. Cook for a few more minutes and add the roasted veggies. Mix well, add ¼ cup of water if the gravy is dry. Cook for another 4-5 mins. Add crushed kasuri methi and mix it well. Meanwhile grind soaked cashews with just enough water. Add it to the gravy and cook for a minute. Next add fresh cream. Mix well. Remove from heat. Serve.
Vegetable makhani
#myrecipe
By Shaalini Shaalu
Jan, 25th
579
Servings
4 persons
Cook Time
25 minutes
Ingredients
27
- 29
Ingredients
- Onion
- Tomato
- Ginger garlic
- Onion
- Oil
- Carrot
- Cauliflower
- Beans
- Peas
- Potato
- Butter
- Onion
- Cinnamon
- Cardamom
- Cloves
- Caraway
- Bay leaf
- Cashew
- Cream
- Chilli powder
- Coriander powder
- Cumin powder
- Turmeric
- Garam masala
- Methi leaves
- Sugar
- Salt
- Water
- Coriander
