Vegetable Makhani

Name: Vegetable Makhani
Ingredients: 6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half); 10 -12 cauliflower florets; 10 -12 broccoli florets (1/2-inch pieces); 1 -2 medium potato (cut into bite size, 1/2-inch cubes); 1/2 cup frozen green pea; 1 teaspoon salt; 2 tablespoons oil; 2 tablespoons butter; 1 bay leaf; 1 inch cinnamon stick; 3 cloves; 2 green cardamoms; 1 teaspoon fennel seed; 1 tablespoon ginger paste (or 1-inch piece fresh chopped fine); 2 green chilies (chopped in half); 1/2 teaspoon red chili powder; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 15 cashew nuts (ground with little water to make paste); 14 ounces tomato puree or 14 ounces tomato sauce; 2 tablespoons honey; 1 cup fresh cream; 1/2 teaspoon garam masala powder; 1 lb panir (1/2-inch cubes) (optional); 1/2 teaspoon kasuri methi (optional); 1 teaspoon salt (or to taste)

26 ingredients

8 steps

Ingredients

6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half)
10 -12 cauliflower florets
10 -12 broccoli florets (1/2-inch pieces)
1 -2 medium potato (cut into bite size, 1/2-inch cubes)
1/2 cup frozen green pea
1 teaspoon salt
2 tablespoons oil
2 tablespoons butter
1 bay leaf
1 inch cinnamon stick
3 cloves
2 green cardamoms
1 teaspoon fennel seed
1 tablespoon ginger paste (or 1-inch piece fresh chopped fine)
2 green chilies (chopped in half)
1/2 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon cumin powder
15 cashew nuts (ground with little water to make paste)
14 ounces tomato puree or 14 ounces tomato sauce
2 tablespoons honey
1 cup fresh cream
1/2 teaspoon garam masala powder
1 lb panir (1/2-inch cubes) (optional)
1/2 teaspoon kasuri methi (optional)
1 teaspoon salt (or to taste)

Directions

1

Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
2

Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
3

Saute for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
4

Saute well. Add the blanched vegetables and stir.
5

Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
6

Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
7

Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
8

If adding, add roasted and crushed kasoori methi and stir gently.