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3 tbsp -
1 - Carrot, diced
1 - Potato, diced
10-12 - Green beans, chopped to 1-inch pieces
1/2 cup - Tender
2 cups - Water
1 cup -
2 tbsp -
1 tbsp -
Powder to garnish
1 - Green chillies, chopped.
1.5 tsp -
1 tsp -
1 tsp -
1 tsp -
1 tbsp - Kasuri methi/ Dry
1-2 tsp -
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.