Restaurant style veg makhani!
Ingredients:
Carrot diced - 1/2 cup
Tomatoes 3 medium siced
Cashews 8 to 10
Beans chopped fine 1/2 cup
Capsicum diced 1/4 cup
Panneer diced 1/2 cup
Green peas 1/4 cup
Potato diced 1/4 cup
Elachi 1
Saunf 1/4 tsp
Butter 2 tsp
Red chilli powder 1 tsp
Garam Masala 1/2 tsp
Cinnamon stick 1 inch
Pilaf leaf 1
Cloves 3
Fresh Cream 1 tbsp
Method:
1. In a heavy bottomed pan boil about half a cup of water. once it comes to a boil add in the chopped deseeded tomatoes and cashews. Cook uncovered until the water evaporates. Then add chilli powder, garam masala, colves, elachi, cinnamon and pilaf leaf. Give a good mix and Cook for another 3 - 4 min. Switch the flame off.
2. Meanwhile in a separate pan par boil the veggies -carrot, beans peas and potato with a pinch of
salt.
3. Next once the tomato masala mix has cooled down to room temperature ground it into a fine paste.
4. In a kadai, melt butter, add saunf and then add the capsicum and panneer cubes. Cook for a couple min until they are cooked, add in the remaining boiled veggies and stir Fry for a few more min. Add salt pier taste.
5 Add the ground masala and cook for another five min.
6. A dash of fresh cream enhances the taste to it's supreme level.
7 Garnish with fresh coriander and serve hot with Roti's/ phulkas/ naan.
Ingredients:
Carrot diced - 1/2 cup
Tomatoes 3 medium siced
Cashews 8 to 10
Beans chopped fine 1/2 cup
Capsicum diced 1/4 cup
Panneer diced 1/2 cup
Green peas 1/4 cup
Potato diced 1/4 cup
Elachi 1
Saunf 1/4 tsp
Butter 2 tsp
Red chilli powder 1 tsp
Garam Masala 1/2 tsp
Cinnamon stick 1 inch
Pilaf leaf 1
Cloves 3
Fresh Cream 1 tbsp
Method:
1. In a heavy bottomed pan boil about half a cup of water. once it comes to a boil add in the chopped deseeded tomatoes and cashews. Cook uncovered until the water evaporates. Then add chilli powder, garam masala, colves, elachi, cinnamon and pilaf leaf. Give a good mix and Cook for another 3 - 4 min. Switch the flame off.
2. Meanwhile in a separate pan par boil the veggies -carrot, beans peas and potato with a pinch of
salt.
3. Next once the tomato masala mix has cooled down to room temperature ground it into a fine paste.
4. In a kadai, melt butter, add saunf and then add the capsicum and panneer cubes. Cook for a couple min until they are cooked, add in the remaining boiled veggies and stir Fry for a few more min. Add salt pier taste.
5 Add the ground masala and cook for another five min.
6. A dash of fresh cream enhances the taste to it's supreme level.
7 Garnish with fresh coriander and serve hot with Roti's/ phulkas/ naan.
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