Vegetable Makhani

Vegetable Makhani or Sabji Makhanwala is a creamy and rich vegetable curry that goes well with naan or pulao. This is a home made version of popular restaurant style makhanwala. The gravy is creamy and smooth like Kurma. It is a tomato and nut based gravy enriched by cream. Try this recipe,you will surely love it.

Ingredients

Paneer cubed- 100 gram

Potato cubed- 1 cup

Carrots small-2

Green peas- 3/4 cup

Capsicum- 1/2
(add any vegetable of your choice)
Onion- 1
Green chilly-2
Tomato-3
Ginger- 1 inch thick piece
Garlic- 3-4 pods
Cashew nuts- 7-8
Turmeric powder- 1/4 tsp
Kashmiri chilly powder- 1 1/3 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Kasoori methi powder- a pinch
Cream- 1/2 cup
Cinnamon stick- 1
Cloves- 3
Green cardamom- 3
Coriander leaves- garnish
Oil and salt to taste

Boil vegetables (except capsicum) with little salt, green chilly and 1/2 cup water.

Heat oil in a pan and add chopped onion, cashew nuts, chopped ginger and garlic and saute for a minute. Add 3 chopped tomatoes and saute till the tomato turns soft and mushy. Allow this to cool down and make a puree.

In a pan add some oil and fry paneer till it turns golden brown. In the same way saute the capsicum till soft and keep aside.

In the same oil add the whole spice ( cardamom, clove and cinnamon). After a minute add the tomato onion paste and saute for a few minutes or till the raw flavor disappears. Mix chilly powder, turmeric powder and coriander powder and one cup of water.
Cover and simmer for about 4-5 minutes or till oil separates .When the gravy thickens add the boiled vegetables, fried paneer,capsicum and garam masala. Cook in low flame for another two minutes. Add the cream , kasoori methi powder and chopped coriander, mix and switch off the flame.

Serve with naan, chapati or pulao.