Vegetable Makhani
by Tarla Dalal

Vegetable Makhani, an assortment of vegetables and paneer are simmered in the popular makhani gravy prepared using onion-cashew paste, tomato pulp, cream and butter along with chilli powder and cumin seeds powder.

Tastes great with rotis and parathas and plain rice as well.

You can also try other popular makhani recipes like Kofta Makhani , Mushroom Mutter Makhani or Malai Koftas in Makhani Gravy .

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Vegetable Makhani recipe - How to make Vegetable Makhani

2 cups boiled mixed vegetables
1/2 cup paneer (cottage cheese) cubes
1 tsp chilli powder
2 cups fresh tomato pulp
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp honey
1/4 cup milk
1/4 cup fresh cream
1 tbsp oil
2 tbsp butter
salt to taste

To Be Ground To A Paste
1 cup chopped onions
25 mm (1") piece of ginger (adrak)
4 cloves of garlic (lehsun)
2 tbsp broken cashewnuts (kaju)

Method

Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
Add the chilli powder and tomato pulp and cook for a few minutes.
Add the cumin powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.
Add this to the tomato gravy, along with the boiled vegetables, honey, milk, cream, paneer and salt and allow it to come to a boil.
Serve hot with rotis or parathas.

Tips

Approximately 4 large tomatoes yield 2 cups tomato purée.
The paneer may be fried on a tava (griddle) before adding to the subzi.

Nutrient values per

Energy	295 cal
Protein	7.8 g
Carbohydrates	21.4 g
Fiber	5.5 g
Fat	19.7 g
Cholesterol	0 mg
Vitamin A	1175.1 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.8 mg
Vitamin C	53.6 mg
Folic Acid	52.6 mcg
Calcium	231.7 mg
Iron	2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	90.1 mg
Potassium	351.6 mg
Zinc	1.1 mg