Vegetable Makhani

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

2 cups boiled mixed vegetables
1/2 cup paneer (cottage cheese) cubes
1 tsp chilli powder
2 cups fresh tomato pulp
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp honey
1/4 cup milk
1/4 cup fresh cream
1 tbsp oil
2 tbsp butter
salt to taste

To Be Ground To A Paste
1 cup chopped onions
25 mm (1\") piece of ginger (adrak)
4 cloves of garlic (lehsun)
2 tbsp broken cashewnuts (kaju)

Method :

Main procedure Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.Add the chilli powder and tomato pulp and cook for a few minutes.Add the cumin powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.Add this to the tomato gravy, along with the boiled vegetables, honey, milk, cream, paneer and salt and allow it to come to a boil.Serve hot with rotis or parathas.


Tips: Approximately 4 large tomatoes yield 2 cups tomato purée. The paneer may be fried on a tava (griddle) before adding to the subzi.