Here is the comprehensive guide to preparing Veg Makhanwala
Preparation Duration: 20 minutes
Cooking Time: 30-35 minutes
Yields: 4-5 servings
Ingredients:
Rich Gravy
OIL | तेल 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/4 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1/2 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
ONION | प्याज़ 1 MEDIUM SIZED. (SLICED)
TOMATO | टमाटर 6 MEDIUM SIZED (ROUGHLY CHOPPED)
CORIANDER STALK | धनिया के डंठल A SMALL HANDFUL
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2-3 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CASHEW | काजू 1/4 CUP
KASURI METHI | कसूरी मेथी 1 TSP
GROUND SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SALT | नमक TO TASTE
BUTTER | मक्खन 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
Sautéing Vegetables
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा A PINCH
CAULIFLOWER | फूल गोभी 1/2 SMALL SIZED. (FLORETS)
CARROT | गाजर 1 LARGE. (DICED)
SALT | नमक A PINCH
HOT WATER | गरम पानी A SPLASH
FRENCH BEANS | फ्रेंच बीन्स 12-15 (DICED)
GREEN PEAS | मटर 1/2 CUP
CAPSICUM | शिमला मिर्च 1 LARGE. (DICED)
WATER | पानी AS REQUIRED
Final Cooking Phase
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GINGER | अदरक 1 TSP (CHOPPED)
GARLIC | लेहसुन 2 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP
WATER | नमक AS REQUIRED
HONEY | शहद 1 TSP
FRESH CREAM | फ्रेश क्रीम 3-4 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
BUTTER | मक्खन 1 TBSP
Method:
For the preparation of the luscious gravy, place a deep skillet on high heat & once hot, add the oil & let it heat through.
Include all the whole spices & onions, sauté & cook for a minute on high heat & then introduce tomatoes, coriander stalk & rest of the ingredients of the gravy, mix well & cook on high for a minute or two.
Pour in hot water until the tomatoes are covered, then simmer & cook on low for 15-20 minutes.
As the gravy simmers, heat a pan or wok on high to stir-fry the vegetables. Once hot, add oil & cumin seeds, let them crackle.
Add cauliflower, carrot & stir, then add salt & a splash of hot water, cover & simmer for 2-3 minutes over medium heat.
Once cauliflower & carrot are tender, add french beans, green peas & capsicum, toss the veggies on high heat briefly, then transfer to a bowl & set aside.
Check the gravy, ensuring the tomatoes are soft & well-cooked. Turn off the heat & allow the mixture to cool.
Transfer the gravy to a mixer grinder, add water as needed & blend into a smooth paste.
For the final cooking, heat a wok or kadhai on high, add oil & butter.
Once hot, add ginger, garlic & green chilli, stir & cook for a minute.
Reduce the heat & add kashmiri red chilli powder & strain the gravy into the wok/kadhai using a sieve, ensuring to add some water to the jar & transfer all remains of the gravy, mix well & cook for 4-5 minutes.
Add the cooked veggies, mix well & cook in the gravy for 3-4 minutes, then adjust salt & sweetness to taste, adding a teaspoon of honey, and more or less to preference, substituting with sugar if desired.
Lastly, add fresh cream, roasted kasuri methi powder, garam masala, fresh coriander & a bit more butter, mix well.
Your delectable restaurant-style veg makhanwala is now ready.
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Intro 0:00
Makhani Gravy 1:01
Tossing veggies 3:16
Final cooking 4:31
Plating 7:11
Outro 8:07
Credit: YouTube/Your Food Lab
