Subz Makhani
by Tarla Dalal
Does the name ‘makhani’ remind you of a butter-laden delicacy? well, this version tastes almost the same, but not as sinful as the original, thanks to the use of low-fat milk. The subz makhani features an exciting melange of veggies and spices, which make it a luxurious yet healthy accompaniment to your main course. You can indulge in this low fat, low cholesterol recipe more often than you would dare to treat yourself to the traditional makhani preparations.
Subz Makhani recipe - How to make Subz Makhani
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups chopped and boiled mixed vegetables (carrots , green peas , cauliflower and french beans)
1/2 cup low-fat paneer (cottage cheese) cubes
For The Makhani Gravy
3 cups finely chopped tomatoes
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 tsp sugar
salt to taste
1/2 tsp cornflour dissolved in low-fat milk dissolved in 1/2 cup (99.7% fat-free)
For The Garnish
1 tbsp finely chopped coriander (dhania)
For the makhani gravy
- For the makhani gravy
- Combine the tomatoes, onions, garlic, ginger, cloves, cinnamon, red pumpkin and ¾ cup of water in a deep non-stick pan, mix well and cook on a slow flame for 8 to 10 minutes or till the vegetables are soft. Keep aside to cool slightly.
- Blend the mixture in a mixer till smooth and keep aside.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the dried fenugreek leaves and chilli powder and sauté on a medium flame for a few seconds.
- Add the onion-tomato mixture, sugar, salt and cornflour-milk mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
How to proceed
- How to proceed
- Just before serving, bring the makhani gravy to a boil, add the mixed vegetables and paneer, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
Subz Makhani (Low Fat & Low Cholesterol) Video by Tarla Dalal
| Energy | 72 cal |
| Protein | 2.9 g |
| Carbohydrates | 11.5 g |
| Fiber | 4.4 g |
| Fat | 1.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 665.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 43.7 mg |
| Folic Acid | 45.4 mcg |
| Calcium | 85.4 mg |
| Iron | 1.4 mg |
| Magnesium | 31.1 mg |
| Phosphorus | 122.1 mg |
| Sodium | 27.6 mg |
| Potassium | 253.7 mg |
| Zinc | 0.2 mg |
A makhani gravy without the use of butter. Red pumpkin along with cornflour and low fat milk mixture is what gives the thickness and creaminess to the subzi. great for weight watchers.