Vegetable Makhanwala ( Microwave Recipe)
by Tarla Dalal
Vegetables simmered in a rich tomato gravy.
Vegetable Makhanwala ( Microwave Recipe) recipe - How to make Vegetable Makhanwala ( Microwave Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup chopped french beans
1/2 cup chopped carrot
1/2 cup green peas
1/2 cup cauliflower florets
1 onion , sliced
1/4 cup baby corn , sliced
12 mm piece ginger (adrak)
3 garlic (lehsun) cloves
3 large tomatoes , sliced
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
4 tbsp fresh cream
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tsp sugar
4 tbsp butter
salt to taste
For The Garnish
1 tbsp chopped coriander (dhania)
1 tsp butter
Method
- Method
- Combine the onion, ginger, garlic, tomatoes, turmeric powder and chilli powder in a glass bowl. Microwave on high for 4 minutes.
- Blend this mixture in a liquidiser to get a smooth puree. Keep aside.
- Put 2 tablespoons of butter and the cumin seeds in another glass bowl and microwave on high for 1 minute.
- Add the french beans, carrots, green peas, baby corn and cauliflower, cover with a lid and microwave on high for 5 minutes. Keep aside.
- In another glass bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar and salt and mix well. Microwave on high for 4 minutes.
- Serve hot, garnished with the chopped coriander and butter.
Nutrient values per
| Energy | 197 cal |
| Protein | 3.2 g |
| Carbohydrates | 13.8 g |
| Fiber | 3.7 g |
| Fat | 14.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 849.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 28.1 mg |
| Folic Acid | 29.8 mcg |
| Calcium | 65.7 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 122.4 mg |
| Potassium | 190.8 mg |
| Zinc | 0.3 mg |
Outbrain
Super tasty and perfect. Better than restaurant quality