Vegetable Makhani

Ingredients 

• 250 grams baby potatoes , boiled and peeled
• 200 grams cottage cheese (paneer)
• 10 fresh button mushrooms , halved
• 15-20 small Broccoli florets , blanced
• 500 grams tomatoes , quartered
• Salt to taste
• 2 inches ginger , roughly chopped
• 10-15 garlic cloves 
• 5 green cardamoms
• A few maceblades
• 2 teaspoons red chilli powder (deghi mirch powder)
• 1/2 teaspoon crushed red chillies 
• A few fresh coriander stems
• 4 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala powder
• 1 teaspoon dried fenugreek leaves (kasuri methi) , roasted and powdered
• 2 tablespoons honey
• 1 tablespoon butter
• 2 tablespoons fresh cream
• Ginger , cut into thin strips for garnish

Method

1. Heat a deep non-stick pan, add tomatoes, salt, ginger, garlic, green cardamoms, mace blades, red chilli powder, crushed red chillies and 3 cups water and mix. Add fresh coriander stems, cover and cook.
2. Heat 2 tbsps oil in a non-stick wok, add baby potatoes and salt and let them cook till light golden.
3. Cut cottage cheese into medium cubes and put them in a bowl. Add the baby potatoes.
4. Add button mushrooms to the same wok and toss till they soften. Transfer them into same bowl.
5. The tomatoes are fully done. Strain the liquid into a bowl. Transfer the tomatoes into a mixer jar, cool and grind into a smooth puree.
6. Heat 2 tbsps oil in the same wok, add cumin seeds and let them change colour. Add the strained liquid and cook till it is reduced.
7. Strained the tomato puree into the wok, pressing the residue in the strainer to extract all the flavours. Mix well.
8. Add the vegetables and cottage cheese and mix. Add garam masala powder and dried fenugreek leaf powder and mix well. Cook till the gravy thickens. Add honey and mix well.
9. Take the broccoli florets in a serving and heat in the microwave.
10. Add butter and fresh cream to the wok and mix well. Pour this over the broccoli. Garnish with a few more broccoli florets and ginger strips and serve hot.