Ingredients

• 3 tbsp - Butter
• 1 - Carrot, diced
• 1 - Potato, diced
• 10-12 - Green beans, chopped to 1-inch pieces
• 8-10 - Cauliflower florets
• 1/2 cup - Tender green peas
• 2 - Tomatoes
• 2 cups - Water
• 1 cup - Milk
• 2 tbsp - Corn flour
• 1 tbsp - Cashewnuts Powder to garnish
• 1 - Green chillies, chopped.
• 1.5 tsp - Garam masala
• 1 tsp - Turmeric powder
• 1 tsp - Coriander seeds
• 1 tsp - Cumin seeds
• 1 - Bay leaves
• 1 - Cinnamon stick piece
• 1 - Cardamom pod
• 2 - Cloves
• 1 tbsp - Kasuri methi/ Dry fenugreek leaves
• 1-2 tsp - Cilantro to garnish
• Salt to taste

How to Make Vegetable Makhanwala

• Cook vegetables like carrot, potato and green beans with enough water and salt to taste.
• After they are half cooked, add cauliflower florets and cook till they are cooked completely. Do not let them turn mushy.
• Drain and keep aside.
• Blanch tomatoes in hot water. Peel off the skin, remove the seeds and chop them into pieces. (After blanching it becomes easy to remove the skin away).
• Melt 1 tbsp of butter in a pan and add bay leaves, cinnamon stick, cumin seeds, cardamom and cloves.
• As they sputter, add chopped tomatoes and green chillies and cook till they turn mushy and are cooked well.
• Then add turmeric powder, coriander powder and saute.
• Now add green peas and cook till they are almost done.
• Mix 1 cup of milk with 2 tsp of corn flour and keep aside.
• Now add the cooked vegetables and garam masala and mix well on a low flame.
• Add the milk and corn flour mixture to the vegetables that are getting cooked and keep mixing.
• Then add 2 cups water, salt to taste and mix well.
• Add cashew nuts powder to it and mix well.
• Now cook till the mixture thickens slowly.
• Crush kasuri methi in your palm and add them to the curry. Mix well.
• Add 2 tsp of butter at this stage and give a mild mix.
• Now switch off the flame and transfer it to the serving dish. Add cilantro on top and garnish by sprinkling cashew nuts powder on top.
• Enjoy with flatbreads or even hot rice.