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Vegetable Makhanwala

Vegetables cooked in creamy gravy. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Cauliflower, Fresh Cream
Cuisine Indian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Vegetable Makhanwala

  • 1/2 medium Cauliflower cut into florets
  • 1/4 teaspoon Fresh Cream
  • 1/2 cup Green peas shelled
  • 4 French beans chopped
  • 2 medium Carrots chopped
  • 1 medium Corn corb thinly sliced
  • 4 Baby potatoes peeled
  • 4-5 Curry leaves
  • 1 medium Green capsicum chopped
  • 8 Button mushrooms
  • 3 1/2 tablespoons Butter
  • 2 tablespoons Oil
  • 1/2 teaspoon Cumin seeds
  • 5-6 cloves Garlic chopped
  • 1/8 teaspoon Onion seeds (kalonji)
  • to taste Salt
  • 4 Whole dry red chillies broken
  • 1/2 teaspoon Red chilli paste
  • 1 tablespoon Tomato ketchup
  • 1 cup Tomato puree boiled
  • 100 grams Paneer (cottage cheese)
  • 1/2 cup Fresh cream
  • 1 tablespoon Kasoori methi
  • a few sprigs Fresh coriander leaves
  • 10 Cashewnuts crushed
  • 10 Almonds crushed

Method

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  1. Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside.
  2. Heat oil in a pan and add cumin seeds and chopped garlic.
  3. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves.
  4. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat.
  5. 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.
  6. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter.
  7. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.

Nutrition Info

Calories 1834
Carbohydrates 109.1
Protein 50.2
Fat 132.5
Other Fiber Fiber- 36.6gm
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