Vegetable makhani recipe - Veg Makhanwala - Subz Makhani
Special mix veg makhani is makes a super meal when served steaming hot with naan, chapatti, paranthas, rice or poori for any special occasions or party. You will not be able to resist its mouth drooling taste.
हिन्दी में पढिये : Vegetable makhani recipe - Veg Makhanwala - Subz Makhani
Ingredients for Vegetable makhani recipe
- Cauliflower – 100 grams
- Capsicum – 100 grams
- Baby corn – 4
- Carrots – 2
- Tomatoes – 4 (300 grams)
- Green chilly – 1
- Ginger – 1 inch piece
- Green coriander – 3 to 4 tbsp (finely chopped)
- Butter – 2 to 3 tbsp
- Cream – ½ cup (100 grams)
- Oil – 2 to 3 tbsp
- Cumin seeds – 1 tsp
- Brown cardamom – 1
- Black peppercorns – 6 to 7
- Clove – 2
- Cinnamon stick – ½ inch piece
- Coriander powder – 1 tsp
- Red chilly powder – ½ tsp
- Turmeric powder – ½ tsp
- Salt – 1 tsp or to taste
How to make Subz Makhani
Cut each tomato into four parts. Peel the ginger and dice it into rough chunks and cut the chilies into two halves.
Heat a pan with 2 tbsp of oil. Now to it add cumin seeds. When the seeds crackle, add chopped tomato-ginger-green chilly, coriander powder, turmeric powder, whole spices - cinnamon, black pepper and brown cardamom (peeled). Mix everything really well. Cover and cook for 2 minutes until tomatoes get tender.
Remove seeds from capsicum and cut down into 1-1 inch chunks, chop baby corns as well into 1/2 - 1/2 inch chunks and carrots into 1/2 - 3/4 inch chunks as well.
Check the tomatoes after cutting the veggies. When the tomatoes turn soft, turn off the flame and let the spices cool down a little. Then place these spices in a mixer jar and grind them finely.
Saute the veggies until they get crunchy. For this, add 2 to 3 tbsp butter and let it melt. Add chopped veggies to the melted butter and mix well. Cover and cook the sabzi for 2 minutes until crunchy. Keep the flame low.
Prepare gravy on another flame. Add ground masala in the wok and stir constantly to cook. Now add cream to the sabzi and cook until gravy starts simmering. When the gravy starts simmering add 1/2 cup water into it and let the gravy come to simmer again.
After 2 minutes, veggies have turned soft, turn off the flame.
When the gravy starts simmering add salt, red chilly powder and some green coriander to it. Gravy is ready, mix slightly crunchy veggies to it and mix well. Cover and let the sabzi cook for 4 to 5 minutes on low flame.
Check the sabzi after 5 minute. Sabzi is now ready, transfer it to a serving bowl and garnish with some green coriander. Palatable and super yummy mix veg makhani is ready. Serve this flavorsome and mouth watering sabzi with naan, chapatti, parantha or poori and relish eating.
Suggestions
- You can use veggies as per the availability like mushroom, broccoli and so on.
- Adding paste of roasted tomato-green chilly-ginger enhance the taste of sabzi.
- You can adjust the quantity of water in gravy as per your preference.
- After adding cream to the gravy, keep stirring until it starts simmering again else it will coagulate.
- You can adjust the quantity of red chilly as per your taste.
Vegetable makhani recipe - Veg Makhanwala - Subz Makhani
Tags
Categories
- Curry, Fry and Pulses
- Vegetable Fry Recipe
- Vegetarian Curry Recipes
- North Indian Recipes
- Indian Regional Recipes
- Featured
- Rich Gravy recipe