Vegetable Makhanwala

Vegetable simmered in a rich tomato gravy.

Preparation time : 10 Minutes
Cooking time : 14 Minutes
Serves : 4


1/2 Cup Beans
1/2 Cup Carrots
1/2 Cup Green Peas
1/2 Cup Baby Corn
1/2 Cup Cauliflower florets
1/2 Cup Onions, Sliced
Small Piece Ginger
2 Garlic Clove
3 Large tomatoes
1/4 tsp Turmeric Powder
1 tsp Chilli powder
1/2 tsp Cumin seeds
1 tsp Garam Masala
4 tsp Cream
1/2 tsp Kasuri Methi (dried fenugreek leaves)
1 tsp Sugar
4 tsp Butter
Salt to taste



For the Garnish

1 tsp Chopped Coriander
1 tsp Butter

Method

1. Combine the onions, ginger, garlic, tomatoes, turmeric and chilli powder in a microwave safe bowl and microwave on HIGH for 4 minutes. Cool completely
2. Blend the mixture in a liquidiser to get a smooth puree. keep aside
3. Put 2 tsp of butter and the cumin seeds in another safe bowl and HIGH on 1 minute
4. Add beans, carrots, peas, baby corn and cauliflower, cover with a lid and HIGH for 5 minutes. Keep aside
5. In another safe bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. HIGH for 4 minute. Serve hot
6. Garnished with the chopped coriander and butter.

Recipe by Tarla Dalal

This is entry for MEC : Gravies hosted by Srivalli from Cooking 4 all Seasons 

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