Veg Makkhanwala recipe | Veg Makkhani | Lunch recipe | Chef Harpal Singh Sokhi | chefharpalsingh

The most popular restaurant dish Vegetable makhanwala, where vegetables are simmered in rich buttery tomato gravy finished with cream

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VEG MAKKHANWALA RECIPE
INGREDIENTS -

Oil 1 Tsp
Onion chopped 1 No
Cardamom 4-3 No
Mace 2 Blades
Tomato’s 4-5 Large No
Ginger & Garlic Paste 1 Tsp
Salt to Taste
Red Chilly Powder 1 ½ Tsp
Oil 1 Tsp
Butter 2 Tbsp
Ginger julienne ½ Inch
Green Chili julienne 4-5 No
Water ½ cup
Boiled Carrot cubes 1 Small
Boiled Cauliflower Floret 1 Small
Boiled French Beans Chopped 4-5 No
Boiled Potato cubes 1 Small
Boiled peas ½ Cup
Fresh cream ½ Cup
Paneer ½ Cup
Kasuri Methi 1 Tsp
Sugar 1 Tsp
METHOD

1. Heat oil in a pan. Add onion, Cardamom, Mace and saute for 3- 2 Min.
2. Mean while cut tomato into quarters and keep it a side, Add ginger & garlic paste in pan and saute for 30 sec.
3. Add tomato, salt, red chili powder and saute for 5-4 min until tomato becomes pulpy.
4. Bring the tomato mixture to room temperature and puree in a blender. And keep aside.
5. Heat oil and butter in the pan.
6. Add ginger, chilies, and Strain the pureed mixture into the pan.
7. Add water in the blender, shake well and add to the pan.
8. Cover and cook the gravy for 4-5 min.
9. Add vegetables and paneer and mix well.
10. Add cream; mix well and cook further for 2 min.
11. Add karuri methi, sugar and mix well.
12. Remove in a serving bowl and serve hot.


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