Vegetable makhani
Ingredients:
carrot          -1
green beans     -6
peas           -2 tbsp
bell pepper      -2 tbsp
cauliflower      -1/4 cup florets
butter         -1-2 tbsp
kasoori methi    – 1 tsp(dried fenugreek leaves)
cream         -1 tbsp
chili powder     -1 tsp
coriander powder  -21/2 tsp
cauliflower      -1/4 cup florets
butter         -1-2 tbsp
kasoori methi    – 1 tsp(dried fenugreek leaves)
cream         -1 tbsp
chili powder     -1 tsp
coriander powder  -21/2 tsp
For makhani sauce:
onion             -1 cup cubes
tomatoes          -4
mint leaves         -1 sprig
kashmiri chili powder -11/2 tspÂ
whole cashews      -8
cinnmon           -1/2 inch
cloves             -2
cardamom          -2
bay leaf           -1
star anise          -1/2
salt               -to taste
oil                -11/2 tsp
ginger paste         -1 tsp
garlic paste          -1 tsp
Method:
For Makhani Sauce:
- In a pan heat oil and temper with cinnamon, cloves, cardamom, bay leaf, star anise .
- Fry onions and cashews into it until onion turns transparent.
- Add the ginger paste and garlic paste and fry until the raw flavor goes off.
- Put cubed tomatoes and mint leaves.
- After  a minute add adequate salt and chili powder.mix well and cover it with a lid.
- Cook until the tomatoes become well mushy.
- Switch off the stove ,allow it cool and blend off into a smooth paste.
The Gravy:
- In  a  pan heat butter and fry the vegetables in it for 5 minutes.
- Remove and keep it aside.
- In the same pan pour  the ground paste and cook for another 2 minutes.
- Add the coriander powder, chili powder and crushed methi.(you can also add additional butter at this stage to enhance more flavor)
- Cook it until the oil oozes out.
- Add the fried vegetables to it and mix well.
- Pour water according to the consistency you need the gravy.
- When the gravy is done finish off with cream to it.
- Serve with Cumin rice/Chapathi/Naan
