Vegetable Makhanwala / Mixed Vegetables in Tomato Cream sauce
Veg Makhanwala- Restaurant Style mixed vegetables cooked in a mildly spiced creamy sauce
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 gms French beans
- 150 gms Carrot / Gajar
- 150 gms Cauliflower /phool gobhi
- 3/4 cup fresh peas
- 2 small Potatoes / Aloo
- 1 tsp Dried Fenugreek / Kasoori Methi
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- to Taste Salt / Namak
- 1 tsp Sugar
- 2 tbsp Butter, Unsalted / Makkhan
- 1 Tejpatta/ Bayleaf
- 2 Green Cardamom / Hari Elaichi
- 2 Cloves / Lavang
- 1 tsp Ginger / Adrak (grated)
- 2 cup Milk
- 1.5 cup Fresh Cream
- 7 tbsp Tomato Ketchup
- 1.5 tbsp Refined flour/ maida
Instructions
- 1
Scrape and make thin and long pieces of carrot (batons).Chop cauliflower and french beans in long slices.Peel and chop potato in thin and long slices.
- 2
Heat enough water in a pan and add chopped beans and boil for 5 minutes. Now add chopped cauliflower and carrot and cook till 90 % done. Drain the vegetables and keep aside.
- 3
Deep fry the potatoes till golden in colour and keep aside.
- 4
Take a bowl and add all the ingredients listed under “to make sauce”,and mix well.
- 5
In a heavy bottom pan add butter, bay leaf, green cardamom, cloves and ginger and saute.
- 6
Now add the boiled vegetables and crushed kasoori methi and saute for a minute.Add turmeric, chili powder and salt, mix.
- 7
Pour the prepared sauce, fried potatoes and sugar in the pan and mix.
- 8
Cover the pan with a lid and simmer for 10 minutes,or cook till you see some fat floating on top of the curry.
- 9
Serve hot with jeera rice, naan or parathas.