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.
No comments:
Post a Comment