Vegetable Makhanwala / Mixed Vegetables in Tomato Cream sauce

4 from 4 votes

Veg Makhanwala- Restaurant Style mixed vegetables cooked in a mildly spiced creamy sauce

Prep Time15

Total Time15

Course: Festive Recipe, Main Course, sabzi

Cuisine: Mughlai Cuisine, North Indian Cuisine

Keyword: veg makhanwala

Servings: minutes

Calories: 2391kcal

Author: Anjana Chaturvedi

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.

NOTE-
1- You can also add some fried cashew in the curry.
2- You can add tandoori food colour instead of turmeric powder.