MIXED VEGETABLE MAKHNI

INGREDIENTS:

Mixed vegetables (Potato, carrot, beans, peas, cauliflower)	2 cups chopped
Tomato	4 medium sized
Cashew nuts	8-10
Oil	1 tbsp
Bay leaf	1-2
Salt	As per taste
Red chili powder	½ tsp
Coriander powder	1 tbsp
Garam masala powder	1 tsp
Kasuri methi	1 tsp
Sugar	1 tsp
Cream	2-3 tbsp
Butter	1-2 tbsp
Coriander leaves	2 tbsp chopped

METHOD:

• Soak cashew nuts in warm water for 15-20 mins.  Peel, wash and chop the potato and carrot into small cubes. Trim the ends and cut the beans into 1” inch pieces. Cut the cauliflower into small florets.
• In a blender, puree 4 tomatoes along with the soaked cashew nuts into a smooth paste and keep aside.
• In a pan, heat 1 tbsp of oil and saute the chopped vegetables for 5-6 mins or until half done. Transfer to a bowl and keep aside.
• In the same pan, heat 1 tbsp butter and add 1-2 bay leaves. Saute for a min and then add pureed tomato-cashew paste.
• Saute the tomato paste till oil separates. Then add ½ tsp red chili powder and 1 tbsp coriander powder. Saute for 1-2 mins and then add 1 cup of luke warm water.
• Mix well and once the gravy comes to a boil, add the sautéed vegetables and salt. Mix everything well and cook until the vegetables are done.
• After the veggies are done, add 1 tsp garam masala powder, 1 tsp crushed kasuri methi and 2-3 tbsp cream. Mix everything well and turn off the heat.
• Transfer the makhani sabzi to a bowl and garnish with coriander leaves and 1 tbsp of butter (butter is totally optional but you can add to enhance the flavor of makhani).
• Serve warm with roti or paratha.