Published: by Absolutely Recipes, in the Indian recipes category.

Vegetable Makhani Recipe.

Ingredients:

2 To 2 1/2 cups mixed vegetables chopped (beans, peas, carrots, potatoes, bell pepper and cauliflower)
2 tbsp butter
1 tsp ginger or ginger garlic paste
2 inch cinnamon stick
2 green cardamoms
1/2 tsp cumin or shahi jeera
2 cloves
1 bay leaf
1 pinch methi powder (fenugreek seeds powder) (optional)
1 green chilies slit
4 tomatoes large (pureed in the blender and filtered to remove skin and seeds)
1/2 to 1 tsp red chili powder (adjust to suit your taste and color)
8 almonds blanched and soaked or 10 cashews or 2 tbsps Roasted magaz seeds(refer notes)
1/2 tsp garam masala powder
1/2 tbsp kasuri methi
1/4 tbsp sugar
80 to 100 ml cream
coriander leaves for garnishing

Recipe Instructions:

Wash and chop vegetables to the desired sizes.
Puree the tomatoes in a blender to a smooth puree.
Add almonds or cashews or magaz seeds to a blender and powder them, add very little water and blend to make thick milk or paste.
Do not add too much water while grinding this will make the gravy very thin.
Add 1 tbsp.
Butter to a pan and fry the vegetables till they are partially cooked or softened.
Set these aside.
To the same pan, add the rest of the butter, add the cinnamon, bay leaf, cloves and cardamoms.
Saute till they sizzle.
Add ginger or ginger garlic paste and fry till the raw smell disappears.
Pour the tomato puree, red chili powder and fry till the tomato puree thickens and begins to leave the sides.
Pour water just enough to make a good gravy, bring it to a boil.
Add fried vegetables, salt, kasuri methi and garam masala.
Cook till the veggies are soft cooked.
Pour the cashew or almond milk or paste, stir well and cook till the gravy thickens, after adding cream the gravy thins up, so let the gravy thicken at this stage.
Pour cream and simmer for 2 to 3 minutes.
If you are worried that your gravy will curdle, do not cook after adding the cream.

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