Ingredients:
- 3 cups mixed vegetables (carrots, peas, cauliflower, french beans)
- 1 cup paneer, small cubes (1 cm)
For the makhani gravy
- 4 large tomatoes chopped
- 3 cloves
- 10-12 cashew nuts
- 1 tbsp butter
- 1 tsp cumin seeds
- 1 cup finely chopped onions
- 2 large-sized cloves of garlic, grated
- 12 mm. (1/2 inch) piece of ginger, grated
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp tomato ketchup
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp sugar
- 3 tbsp fresh cream
- salt to taste
Method:
- Steam the vegetables and paneer pieces in a steamer / pressure cooker without the whistle and cook till the vegetables are soft and then keep them aside
- Combine the tomatoes, cloves and cashew nuts with 1/2 cup water and blend in a blender to a smooth paste
- Strain the paste using a strainer and keep aside
- Melt the butter in a broad pan and add cumin seeds
- When the seeds crackle, add onions, grated ginger, grated garlic and saute till the onions turn translucent
- Add the strained tomatoes paste, chili powder, garam masala, ketchup, dried fenugreek leaves, sugar, salt and cream, mix well and bring to boil
- Add the cooked mixed vegetables to the hot makhani gravy and simmer for 5 to 6 minutes.
- Serve hot with your favorite Indian bread
Serves: 4