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Vegetable Makhanwala
Vegetable Makhanwala

Before you jump to Vegetable Makhanwala recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to vegetable makhanwala recipe. You can have vegetable makhanwala using 22 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetable Makhanwala:
  1. Use 1 carrot medium size (peeled and chopped lengthwise)
  2. Provide 10 - 12 green beans (de-stem and chop them)
  3. Provide 2 potatoes medium size (peel and chop them lengthwise)
  4. You need 1 cup green peas frozen or 1 handfull
  5. Use 1 green capsicum (finely chopped)
  6. You need 100 grams paneer cottage cheese or (chop into cubes)
  7. Take 1/2 kg tomatoes (roughly chopped or cut into quarters)
  8. Use 2 onions medium size (roughly chopped or cut into quarters)
  9. Provide 1 handfull cashews of
  10. Prepare 2 cloves garlic
  11. Get 2 green chillies
  12. Prepare 3 cups water
  13. Take 3 tsps cardamom powder
  14. Take 3 tsps garam masala
  15. Provide 3 tsps chilly red powder
  16. Take 4 tbsps tomato ketchup (gives an extra tangy taste)
  17. You need 3 tbsps honey (balances sourness in the gravy)
  18. Use to taste salt
  19. Get 1/2 cup curd fresh cream or
  20. Prepare 3 tsps methi kasoori (crush this with your palms)
  21. You need 4 tbsps cooking butter of
  22. You need 2 tbsps cooking oil of (I used rice bran oil)
Instructions to make Vegetable Makhanwala:
  1. Chop the above mentioned vegetables and keep them ready. Steam cook only green beans, carrot, potato and green peas.
  2. Take a big vessel or a sauce pan, add in all the ingredients mentioned in "For the gravy" and add 3 cups of water(600 ml). Keep this on medium heat close the vessel with a lid and allow it to cook for about 10 minutes or until all the ingredients have become tender.
  3. Once this is cooked, take a blender jar, add in only the tomato mixture into the jar and do not use the water. Grind this to a smooth paste and filter this mixture into a cup. This will give a very smooth and creamy gravy. Add 100 ml of the tomato mixture stock, if the filtered paste is too thick.
  4. Now take a dry wok, on medium heat, add oil and cooking butter. Once the butter melts, add int the puree / tomato paste and stir.
  5. After about 3 minutes, To this puree you need to add all the ingredients mentioned under "Powders and Taste Enhancers". Add the ingredients in the exact same order as mentioned above. After adding each ingredient you need to stir the gravy.
  6. Now add the steamed vegetables and mix them gradually (Do this step in low heat). Add the chopped green capsicum and mix it into the gravy. Cover this with a lid and let it cook for about 10 minutes. (Stir in between)
  7. After 10 minutes, remove the lid and check if the capsicum is just about cooked, it needs to be crunchy but not raw. To this add the cubed paneer and mix.
  8. Take this off the heat and serve it hot with chappathis, phulkas, kulchas or naan, basically and Indian flat bread or pulao.

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