Vegetable Makhanwala

Recipe of Vegetable Makhanwala
Ingredient Name	Unit	Quantity
Almonds (coarsely crushed)	number	10
Baby potatoes (peeled)	number	4
Boiled tomato puree	cup	1
Butter	tbsp	3 1/2
Capsicum (chopped)	number	1
Carrot (chopped)	number	2
Cashew nuts (coarsely crushed)	number	10
Cauliflower (florets)	number	1/2
Cumin seeds	tsp	1/2
Curry leaves	number	4-5
French beans (chopped)	number	4
Fresh button mushrooms (chopped)	number	8
Fresh coriander leaves (chopped)	to taste
Fresh corn cob (thinly sliced)	number	1
Fresh cream	cup	1/2
Fresh red chilli paste	tsp	1/2
Garlic (chopped)	clove	5-6
Green peas (shelled)	cup	1/2
Kasoori methi	tbsp	1
Oil	tbsp	2
Onion seeds (kalonji)	tsp	1/8
Paneer (cubed)	grams	100
Red chillies whole (broken into two)	number	4
Salt	to taste
Tomato ketchup	tbsp	1
Turmeric powder	tsp	1/4
Directions | How to make Vegetable Makhanwala
Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.   posted by : reception venue