VEG MAKHANWALA
Vegetable makhanwala is a creamy & rich tomato based gravy with mix vegetables.
Provided by Dassana Amit
Categories Main Course
Time 1h10m
Number Of Ingredients 23
Steps:
- First heat 1/3 cup water and soak 20 to 22 cashews in hot water for 30 minutes. After 30 minutes drain the cashews.
- Meanwhile while the cashews are soaking, rinse & chop the veggies. You can also cut the veggies in batons. Add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. You can also add mushrooms. If adding mushrooms then better to saute them instead of steaming them.
- Now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. Just add about 2 to 3 cups water in the cooker (pressure or electric). Place the chopped vegetables in the pan/steamer pan and keep in the cooker. While pressure cooking, cook for 2 whistles.
- For sauteing veggies, heat 3 tbsp oil in a pan. Add the veggies in batches to the pan.
- Saute the veggies, till they are browned from the edges. Remove them on a plate and keep aside. Add more oil if required while sauteing.
- In a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic (½ inch ginger & 3 to 4 garlic, chopped).
- Without adding any water make a smooth paste in the grinder or blender. There should be no small pieces of cashews in the paste.
- Heat 2 tbsp butter in a pan. Add tej patta or bay leaf and saute for a few seconds.
- Add the tomato cashew paste.
- Keep on stirring and sauteing the paste on a low flame.
- Saute and stir till you see fat leaving the sides and on the surface. The entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.
- Add ¼ tsp turmeric powder & ½ tsp red chili powder. Stir and saute for a minute.
- Add 1.25 to 1.5 cups water. Stir very well.
- Add 1 slit green chili. The green chilies give a bit of heat to the gravy. You can also skip the green chilies.
- Bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. You should see some fat floating on top. The gravy will also thicken.
- Add the steamed or fried veggies. Stir gently.
- Add ½ tsp sugar or as required. Add salt.
- Add ½ tsp kasuri methi/dry fenugreek leaves. Crush and then add the kasuri methi.
- Stir and then add 2 to 3 tbsp low fat cream.
- Stir so that the cream mixes very well with the gravy. Switch off the flame.
- Lastly sprinkle some ¼ tsp garam masala powder. If using homemade garam masala, then add ¼ tsp and if using store brought, then add ½ tsp. You can even add ginger julienne at this step or garnish with them later.
- Stir again and veg makhanwala is ready to be served.
- Serve vegetable makhanwala with rotis or parathas or naan.
- While serving you can garnish with coriander leaves or ginger julienne.
Nutrition Facts : Calories 222 kcal, Carbohydrate 21 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 489 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
DAL MAKHANI
This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is one of the most popular lentil recipes from the North Indian cuisine made with whole urad dal (black gram) and kidney beans.
Provided by Dassana Amit
Categories Main Course
Time 9h
Number Of Ingredients 25
Steps:
- Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
- Rinse both the lentils a couple of times in water.
- Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
- Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
- The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
- In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
- You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
- In a pan, now heat butter. You can use salted butter or unsalted butter.
- Add the whole spices - cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta.
- Fry for some seconds till the spices sputter and become aromatic.
- Add finely chopped onions.
- Stir and sauté the onions on a low or medium-low heat often till they become light golden.
- Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
- Add the chopped green chilies and sauté for a minute.
- Add the prepared tomato puree and mix well.
- Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
- Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
- Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
- Stir very well and simmer the dal makhani uncovered on a low flame.
- Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
- Once it has begun to thicken, add salt as required.
- Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat.
- When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
- I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
- When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
- Mix the cream very well. Then switch off the heat.
- Add crushed kasuri methi (dried fenugreek leaves). Mix again.
- Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
- Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
- Keep the red hot charcoal in a small bowl.
- Pour ½ teaspoon oil on the hot charcoal.
- Immediately keep this bowl on top of the dal makhani.
- Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
- Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.
Nutrition Facts : Calories 308 kcal, Carbohydrate 35 g, Protein 13 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 433 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
EASY VEGETABLE MAKHANI
Restaurant quality vegetable curry cooked in a rich, cashew sauce
Provided by Lorraine
Categories Main Course
Number Of Ingredients 25
Steps:
- Preheat oven to 180 degrees celsius. Chop the cauliflower, potato and green beans into little pieces. Marinate with 1 teaspoon Kashmiri chili powder, 1 teaspoon ginger garlic paste, 1/2 teaspoon salt and 2 tablespoon vegetable oil. Place on a foil lined baking sheet and cook in the oven for 30 minutes or until potatoes are soft and tender. Remove from oven and set aside
- Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a pot. Add the cinnamon stick, bay leaf, cardamom and cloves. Fry a few seconds until fragrant. Add the onion and fry until golden brown and caramelised
- Add the tomatoes and cook until tomatoes are soft. About 10-12 minutes
- Discard all the spices and place the tomato mixture into a blender, preferrably glass as it's hot. Blend into a smooth sauce
- Heat another tablespoon of vegetable oil or butter in the pot. Add 1 teaspoon ginger and garlic paste and fry for 30 seconds or until the raw smell disappears. Add the Kashmiri chilli powder, cumin and coriander. Mix well, add a few drops water and cook for 1 minute. Add the blended sauce and 1 cup warm water
- Simmer until it heats through and starts to bubble. Add the fresh cream, roasted vegetable, paneer and dried methi leaves
- You can fry your paneer in one teaspoon of butter and add it to the dish or add it without frying. If you want a soft, sponge like paneer, place it in warm water with a little salt, after frying and then add it to the sauce
- You can add a pinch of sugar the dish if required
- Garnish with fresh coriander. Serve hot with rice or naan bread
DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
VEGETABLE MAKHANI
Make and share this Vegetable Makhani recipe from Food.com.
Provided by HeatherDawn._
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
- Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
- Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
- Sauté well. Add the blanched vegetables and stir.
- Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
- 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.
- Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
- If adding, add roasted and crushed kasoori methi and stir gently.
Nutrition Facts : Calories 489.5, Fat 35.5, SaturatedFat 18.4, Cholesterol 96.8, Sodium 1341.8, Carbohydrate 40.6, Fiber 6.4, Sugar 18.1, Protein 8.1
PANEER MAKHANI
Hosting a dinner party? No Indian-themed meal or celebration is complete without paneer, and this cheesy delight is just the ticket
Provided by Suki Pantal
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
- Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
- Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
- Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.
Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
More about "vegetable makhani recipes"
VEGETABLE MAKHANI RECIPE | INDIAN GRAVY SIDE DISH
From rakskitchen.net
5/5 (2)Servings 4Cuisine IndianCategory Side Dish
DAL MAKHANI RECIPE (RESTAURANT STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
VEGETABLE MAKHANI RECIPE | EASY TO COOK VEG …
From dwarakaorganic.com
MURGH MAKHANI – BUTTER CHICKEN RECIPE - GREAT BRITISH …
From greatbritishchefs.com
COOK VEGETABLE MAKHANI IN 20 MINS | SIMPLY COOK
From simplycook.com
20 BEST INDIAN VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PANEER MAKHANI RECIPE-RESTAURANT STYLE RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
VEG MAKHANWALA RECIPE - NORTH INDIAN MIXED VEGETABLES GRAVY
From archanaskitchen.com
VEGETABLE CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
MAKE THIS VEGETABLE MAKHANI USING LEFTOVER VEGETABLES AT HOME
From herzindagi.com
VEGETABLE MAKHANWALA | VEG MAKHANI RECIPE - HEBBAR'S KITCHEN
From hebbarskitchen.com
VEGETABLE MAKHANI RECIPE - VEG MAKHANWALA - SUBZ MAKHANI
From nishamadhulika.com
VEGETABLE MAKHANI RECIPE, CURRIES RECIPES | KADHIS RECIPES - TARLA …
From tarladalal.com
VEGETABLE MAKHANAWALA FROM RICK STEIN'S INDIA - THE HAPPY FOODIE
From thehappyfoodie.co.uk
VEG MAKHANWALA (VEGETABLE MAKHANI) - SPICE UP THE CURRY
From spiceupthecurry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #vegetables #asian #indian #vegetarian #dietary #broccoli #carrots #cauliflower
You'll also love