Name: Veg Makhanwala recipe by Rekha Unni at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: FOR VEGGIES; 2 tsp butter; 1/4 cup Peas; 1/2 cup Cauliflower florets; 2-3 baby potatoes; 5-6 chopped beans; 1 carrot chopped -1 inch; 1/2 cup capsicum cubed; For Tomato paste:; 2 tsp oil; 2 big tomatoes finely chopped; 2 garlic cloves chopped; 1 inch ginger grated; 8-10 Cashews; 8-10 blanched almonds; Spices:; 1/4 tsp Turmeric; 1/2 tsp cumin seeds; 1/2 tsp kashmiri red chillies powder; 1/4 tsp red chillies powder ( optional); 1/2 tsp garam masala; 1-2 bay leaf; 1 tsp Kasuri Methi; 1/2 tsp sugar; 2 tsp butter; 4 Tbsp chopped coriander leaves; 3 tbsp thick cream; 1.5 cups water; Salt to taste

Ingredients Serving: 4

FOR VEGGIES
2 tsp butter
1/4 cup Peas
1/2 cup Cauliflower florets
2-3 baby potatoes
5-6 chopped beans
1 carrot chopped -1 inch
1/2 cup capsicum cubed
For Tomato paste:
2 tsp oil
2 big tomatoes finely chopped
2 garlic cloves chopped
1 inch ginger grated
8-10 Cashews
8-10 blanched almonds
Spices:
1/4 tsp Turmeric
1/2 tsp cumin seeds
1/2 tsp kashmiri red chillies powder
1/4 tsp red chillies powder ( optional)
1/2 tsp garam masala
1-2 bay leaf
1 tsp Kasuri Methi
1/2 tsp sugar
2 tsp butter
4 Tbsp chopped coriander leaves
3 tbsp thick cream
1.5 cups water
Salt to taste

Instructions

In a pan, heat oil, saute ginger garlic until raw aroma goes off. Add tomatoes and saute until soft. Once cooled, grind tomatoes mixture with cashews and almonds. Keep aside
In another pan, heat 2 tsp butter, add all veggies except capsicum. Saute for 2 minutes. Add capsicum, salt. Saute for few seconds. Cover and simmer for 2 minutes. Keep veggies aside
In a same pan, add 2 tsp butter, add bay leaf and cumin seeds. Saute until aromatic. Add tomatoes paste. Saute until tomatoes mixture start leaving sides
Add in spices, salt and sugar. Saute well. Add water. Bring to boil. Add fried veggies. Cover and cook for 10 minutes
Crush kasuri methi between palms. Add it to curry along with 2 tbsp cream and corriander leaves. Mix well. Garnish with remaining cream. Serve hot with roti, naan, pulao etc

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