Vegetable Makhani

Total Time
5 mins
30 mins

Vegetables in a delicious creamy gravy. (Indian dish)

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