Vegetable Makhanwala

Ingredients 

• 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 ,peeled and chopped
• 1 medium corn on the cob, 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 garlic cloves, chopped
• 1/8 teaspoon onion seeds (kalonji)
• Salt to taste
• 4 whole dry red chillies, broken
• 1/2 teaspoon red chilli paste
• 1 tablespoon tomato ketchup
• 1 cup boiled tomato puree 
• 100 grams paneer (cottage cheese)
• 1/2 cup fresh cream
• 1 tablespoon kasoori methi
• A few fresh coriander leaves
• 10 cashewnuts, crushed
• 10 almonds,  crushed

Method

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