Vegetable Makhanwala / Mixed Vegetables in Tomato Cream sauce
Veg Makhanwala- Restaurant Style mixed vegetables cooked in a mildly spiced creamy sauce
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Festive Recipe, Main Course, sabzi
Cuisine: Mughlai Cuisine, North Indian Cuisine
Keyword: veg makhanwala
Servings: 10minutes
Author: Anjana Chaturvedi
Ingredients
150gmsFrench beans
150gmsCarrot / Gajar
150 gmsCauliflower /phool gobhi
3/4cupfresh peas
2smallPotatoes / Aloo
1tspDried Fenugreek / Kasoori Methi
1/3tspTurmeric Powder / Haldi Powder
1tspRed Chili Powder/ Laal Mirch
toTasteSalt / Namak
1tspSugar
Tempering/ Waghar
2tbspButter, Unsalted / Makkhan
1Tejpatta/ Bayleaf
2Green Cardamom / Hari Elaichi
2Cloves / Lavang
1tspGinger / Adrakgrated
For Making Sauce
2cupMilk
1.5cupFresh Cream
7tbspTomato Ketchup
1.5tbspRefined flour/ maida
Instructions
Scrape and make thin and long pieces of carrot (batons).Chop cauliflower and french beans in long slices.Peel and chop potato in thin and long slices.
Heat enough water in a pan and add chopped beans and boil for 5 minutes.
Now add chopped cauliflower and carrot and cook till 90 % done.
Drain the vegetables and keep aside.
Deep fry the potatoes till golden in colour and keep aside.
Take a bowl and add all the ingredients listed under “to make sauce”,and mix well.
In a heavy bottom pan add butter, bay leaf, green cardamom, cloves and ginger and saute.
Now add the boiled vegetables and crushed kasoori methi and saute for a minute.Add turmeric, chili powder and salt, mix.
Pour the prepared sauce, fried potatoes and sugar in the pan and mix.
Cover the pan with a lid and simmer for 10 minutes,or cook till you see some fat floating on top of the curry.
Serve hot with jeera rice, naan or parathas.
Notes
NOTE- 1- You can also add some fried cashew in the curry. 2- You can add tandoori food colour instead of turmeric powder.