A GREAT COMBINATION OF VEGETABLES AND CREAM AND PANEER…..REALLY YUMMY GOES GOOD WITH ROTI`S
Ingredients of Veg Makhanwala
2 onions, finely chopped
1/4 kg medium sized Cauliflower (florets)
1/2 cup Green peas (shelled)
1/4 kg French beans (chopped)
2 medium sized Carrot (chopped)
1 medium sized Fresh corn cob (thinly sliced)
1 potato, chopped
3½ tbsps Butter
3 tbsps Oil
1/2 tsp Cumin seeds
6-7 cloves Garlic paste
Salt to taste
1 tsp garam masala
1/2 tsp Fresh red chilli paste
1 tbsp Tomato ketchup
1 cup Boiled tomato puree
100 gms Paneer (cubed)
1/2 cup Fresh cream
Red colour , as required
Fresh coriander leaves (chopped)a few sprigs
10 Cashew nuts (coarsely crushed)
Method of Veg Makhanwala
1.Boil all the chopped vegetables together.
2.Once done, drain the stock and keep aside.
3.Chopped the paneer into medium pieces, fry and keep them aside.
4.In a vessel heat oil and add cumin seeds. When they turn light brown in colour add chopped onions. Add garlic paste and sauté the onions till the oil separates.
5. Add salt, tomato ketchup, tomato puree and garam masala.
6. Now add the boiled vegetables with the stock
7. Boil for a while, then add the butter, colour and fried paneer pieces.
8.Boil further for a few minutes so that the vegetables and paneer blend with the butter and masala.
9.Serve hot decorated with fresh cream and coriander sprigs.
1/2 medium sized Cauliflower (florets)
1/4 tsp Turmeric powder
1/2 cup Green peas (shelled)
4 French beans (chopped)
2 medium sized Carrot (chopped)
1 medium sized Fresh corn cob (thinly sliced)
4 Baby potatoes (peeled)
4-5 Curry leaves
1 medium sized Capsicum (chopped)
8 Fresh button mushrooms (chopped)
3½ tbsps Butter
2 tbsps Oil
1/2 tsp Cumin seeds
5-6 cloves Garlic (chopped)
1/8 tsp Onion seeds (kalonji)
Salt to taste
4 Red chillies whole (broken into two)
1/2 tsp Fresh red chilli paste
1 tbsp Tomato ketchup
1 cup Boiled tomato puree
100 gms Paneer (cubed)
1/2 cup Fresh cream
1 tbsp Kasoori methi
Fresh coriander leaves (chopped)a few sprigs
10 Cashew nuts (coarsely crushed)
10 Almonds (coarsely crushed)
Method
Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.
