Restaurant Style Mix Vegetable Makhani

Restaurant Style Mix Vegetable Makhani - Indian Vegetable Curry

Ingredients:

Vegetables:
4-6 baby potatoes peeled and halved
1 cup cauliflower florets
1 medium bell pepper cubed
1/2 cup carrot cubed

Makhani (curry base):
1 cup onions chopped
1-1/2 cup tomatoes chopped
1 teaspoon ginger garlic paste

2 green chillies, slit

2 red chillies
1-inch cinnamon stick
4-5 cloves
10 peppercorns
1 cardamom
2 bay leaf
10 cashew nuts
2-3 tablespoon oil/butter or as needed

Others:
Salt and sugar to taste
1 teaspoon Kasuri methi (dry fenugreek leaves)
Cilantro to garnish

Method:

To prepare the curry base, heat 2 tablespoons of oil in a pan and saute onions and ginger garlic paste.

Next, add all the whole spices along with green chillies and cashew nuts and saute.

Add the tomatoes last and cook until tender. Add salt and sugar as needed.

Once the tomatoes are tender, turn off heat and let it cool in a separate bowl. Puree once it has cooled.

In the same pan, heat remaining oil and saute the mix vegetables until golden brown. Add the puree to the vegetables and adjust salt and sugar to taste and cook until the vegetables are just done.

Garnish with Kasuri methi (dry fenugreek leaves) and cilantro and serve hot,

Note:
To make this curry base more creamier, a few tablespoons of heavy cream can be added.

Comments

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