Vegetable Makhani Recipe

Name: Vegetable Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half); 10 -12 cauliflower florets; 10 -12 broccoli florets (1/2-inch pieces); 1 -2 medium potato (cut into bite size, 1/2-inch cubes); 1/2 cup frozen green pea; 1 teaspoon salt; 2 tablespoons oil; 2 tablespoons butter; 1 bay leaf; 1 inch cinnamon stick; 3 cloves; 2 green cardamoms; 1 teaspoon fennel seed; 1 tablespoon ginger paste (or 1-inch piece fresh chopped fine); 2 green chilies (chopped in half); 1/2 teaspoon red chili powder; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 15 cashew nuts (ground with little water to make paste); 14 ounces tomato puree or 14 ounces tomato sauce; 2 tablespoons honey; 1 cup fresh cream; 1/2 teaspoon garam masala powder; 1 lb panir (1/2-inch cubes) (optional); 1/2 teaspoon kasuri methi (optional); 1 teaspoon salt (or to taste)

Servings: persons

6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half)
10 -12 cauliflower florets
10 -12 broccoli florets (1/2-inch pieces)
1 -2 medium potato (cut into bite size, 1/2-inch cubes)
1/2 cup frozen green pea
1 teaspoon salt
2 tablespoons oil
2 tablespoons butter
1 bay leaf
1 inch cinnamon stick
3 cloves
2 green cardamoms
1 teaspoon fennel seed
1 tablespoon ginger paste (or 1-inch piece fresh chopped fine)
2 green chilies (chopped in half)
1/2 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon cumin powder
15 cashew nuts (ground with little water to make paste)
14 ounces tomato puree or 14 ounces tomato sauce
2 tablespoons honey
1 cup fresh cream
1/2 teaspoon garam masala powder
1 lb panir (1/2-inch cubes) (optional)
1/2 teaspoon kasuri methi (optional)
1 teaspoon salt (or to taste)

1
Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
2
Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
3
Saute for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
4
Saute well. Add the blanched vegetables and stir.
5
Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
6
Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
7
Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
8
If adding, add roasted and crushed kasoori methi and stir gently.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half), 10 -12 cauliflower florets, 10 -12 broccoli florets (1/2-inch pieces), 1 -2 medium potato (cut into bite size, 1/2-inch cubes), and more.

Yes, Vegetable Makhani falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Makhani

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