Vegetable Makhani

Recipe by HeatherDawn._
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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