Saturday, January 16, 2016

Vegetable Makhanwala/ Vegetable Makhni

A friend of mine went to her Indian friend's house and had this dish, she love it so much and asked for the recipe from the host. But she failed to remember most of the ingredients and cooking process.

So she shot me an email asking for help, I so happened to have a very good Vegetable Makhanwala recipe, so here I am with my very own version.

Makhanwala literally means creamy in Hindi. This is thus an Indian version of creamy vegetable stew, it goes really well with Naan and Roti.

2 cup of Frozen mixed vegetables
1 Medium size Potato (cubed)
1 cup of cauliflower florets
1 small bombay onion  (Sliced)
80 gm of paneer (cubed)
1/2 inch Ginger  (Coarsely chopped)
3-4 cloves Garlic (Sliced)
1/2 can of Canned tomatoes
1/4 cup of cashew nuts
2 tablespoons of cream(I use half and half instead)
1/2 teaspoon sugar
3 tablespoons of butter
Salt to taste

1 teaspoon Turmeric powder
1 teaspoon Chili powder
1/2 teaspoon Cumin
1/2 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)

1. Heat up 1 1/2 tsp of butter in a cooking pan, stir fry onion,cashew nuts,garlic,ginger and dried fenugreek leaves until onion become translucent. Add dried fenugreek leaves/Methi, cook for 1 minute.

2. Add turmeric powder, chili powder and cook for few seconds, add the canned tomato and cook until the oil separated at the edge. Let cool and place all the cooked ingredients into a blender and blend with little water into a smooth paste.

1. Add remaining butter into cooking pan with cumin seed, when cumin seeds started cracking, add cubed potato and cook for few minutes with lid on.

2. Add all other vegetables and pour the grinded paste over, turn well and cook for 8-10 minutes, add half and half and 1/2 cup of water, bring to boil, add paneer pieces and garam masala, cook for another 5 minute, season with salt and sugar.

You can serve this dish with a piece of butter on top.

中文版 -- 印式奶油炖菜