Vegetable Makhanwala is a very popular restaurant style dish. In my home, we love makhanwala & butter masala preparations. I always have a lot of vegetables handy and I use them to make dishes with various combinations. This vegetable makhanwala has all the goodness of fresh vegetables in a rich, tangy, tomato gravy with a smooth, creamy & buttery flavour. It has just the right touch of aromatic spices. I am happy to post my version of this ever popular Mughlai dish for you to relish…
Ingredients :
- ½ cup Cauliflower florets
- ½ cup Baby Corn (sliced diagonally into 1 inch pieces)
- ½ cup French Beans (sliced into 1 inch pieces)
- ½ cup Green Peas
- ½ cup Carrots (cut into 1 inch pieces)
- 1 cup Onion (peeled & chopped)
- 5 cloves Garlic
- 1 tbsp. fresh Ginger (grated)
- 3 tbsps. Coriander pwd.
- ½ tsp. roasted Cumin pwd.
- ½ tsp. Tumeric (haldi)
- 1 tsp. Garam Masala pwd.
- ½ tsp. Kasuri methi (dried Fenugreek leaves)
- 1 tsp. Red Chilli pwd.
- ½ tsp. Poppy Seeds (khus khus)
- 3 med. Tomatoes (sliced)
- A pinch of nutmeg pwd.
- A pinch of Cardamom pwd. (green Elaichi)
- 2 tbsps. fresh Cream
- 3 tbsps. Butter
- 2 tsps. Sugar
- Salt to taste
Ingredients for Garnishing :
- 1tbsp. fresh Coriander (chopped)
- 1 tsp. Butter
Method :
Blanch all the vegetables & keep aside.
In a large pan heat one tbsps. butter on med. heat.
Add onions, garlic, ginger, poppy seeds, turmeric pwd., chilli pwd. & tomatoes & cook till soft.
Cool & then liquidize in a blender.
Again, heat 2 tbsps. butter in the same pan on med. heat & pour the cooked puree, stir & cook well.
To this add coriander pwd., garam masala, kasuri methi, roasted cumin pwd., sugar & cook for a minute.
Then add the blanched vegetables, nutmeg pwd. & cardamom pwd. & stir.
Then add the blanched vegetables, nutmeg pwd. & cardamom pwd. & stir.
Let it simmer for about 5 mins. Add cream & salt to taste & stir well.
Garnish with 1 tsp butter & chopped coriander leaves.
Serve hot with phulkas, rotis of your choice, pulao or jeera rice.
