Vegetable makhani
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
onion -1 cup cubes
tomatoes -4
mint leaves -1 sprig
kashmiri chili powder -11/2 tsp
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
