Sunday, November 16, 2008

Vegetable Makhanwala

I tried this recipe when I had some friends over and it came out awesome! Few of my friends wanted the recipe so here it is.


1 cup small cauliflower florets
1 large potato peeled and chopped(small pieces)
1/2 cup peas
2 carrots peeled and diced small
1 cup paneer, sauted in oil and browned
1 cup green beans, with ends chopped and cut into small pieces

For the dry masala:
1 teaspoon cinnamon
3-4 cloves
1/2 teaspoon whole peppercorns
1/2 teaspoon fennel seeds(sauf)
1/4 teaspoon cardamom seeds
2 whole dried red chillies
2 tablespoons broken cashew nuts
1 teaspoon cumin seeds

1 teaspoon red chilli powder
salt to taste

1 yellow onion finely chopped
2 tablespoon finely chopped garlic and ginger
2 tomatoes finely chopped
3 tablespoon tomato paste

3 tablespoons butter
2 tablespoons ghee
1/2 cup half and half

1 tablespoon finely chopped coriander
1 tablespoon chopped cashewnuts


Use the dry masala ingredients and toast them in a shallow pan for 5 min. Toasting dry spices brings out the flavor to the fullest. Grind them into a fine paste.

In a large deep pot, put the ghee, and the butter, on medium heat. Saute the dry masala paste for about 4 minutes till its golden brown. Put in the onions and the ginger garlic paste, and saute till the onions are golden brown for about 6 minutes. Put in the chopped tomatoes, and the paste. Saute for 6-7 minutes again. Put in the chopped veggies, and saute for 10 minutes. Add in th salt and red chilli powder. Add in the half and half, and 1/2 cup water, and cover it, and let it cook for 30 minutes on low to medium heat. Add the paneer and garnish with finely chopped coriander and chopped cashewnuts.

Eat it with rotis!

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