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Before you jump to Vegetable Makhanwala recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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One way to address this to begin seeing some results is to realize that you do not have to alter everything immediately or that you should altogether get rid of certain foods from your diet. Even more crucial than totally altering your diet is simply substituting healthy eating choices whenever you can. Eventually, you will discover that you actually prefer to eat healthy foods after you have eaten that way for a while. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate previously.
As you can see, it’s not hard to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to vegetable makhanwala recipe. You can have vegetable makhanwala using 22 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Vegetable Makhanwala:
- Use 1 carrot medium size (peeled and chopped lengthwise)
- Get 10 - 12 green beans (de-stem and chop them)
- Take 2 potatoes medium size (peel and chop them lengthwise)
- Use 1 cup green peas frozen or 1 handfull
- Use 1 green capsicum (finely chopped)
- Use 100 grams paneer cottage cheese or (chop into cubes)
- Prepare 1/2 kg tomatoes (roughly chopped or cut into quarters)
- You need 2 onions medium size (roughly chopped or cut into quarters)
- Take 1 handfull cashews of
- Get 2 cloves garlic
- Provide 2 green chillies
- Use 3 cups water
- Take 3 tsps cardamom powder
- Use 3 tsps garam masala
- Get 3 tsps chilly red powder
- Get 4 tbsps tomato ketchup (gives an extra tangy taste)
- Prepare 3 tbsps honey (balances sourness in the gravy)
- Use to taste salt
- Provide 1/2 cup curd fresh cream or
- Prepare 3 tsps methi kasoori (crush this with your palms)
- Prepare 4 tbsps cooking butter of
- Take 2 tbsps cooking oil of (I used rice bran oil)
Steps to make Vegetable Makhanwala:
- Chop the above mentioned vegetables and keep them ready. Steam cook only green beans, carrot, potato and green peas.
- Take a big vessel or a sauce pan, add in all the ingredients mentioned in "For the gravy" and add 3 cups of water(600 ml). Keep this on medium heat close the vessel with a lid and allow it to cook for about 10 minutes or until all the ingredients have become tender.
- Once this is cooked, take a blender jar, add in only the tomato mixture into the jar and do not use the water. Grind this to a smooth paste and filter this mixture into a cup. This will give a very smooth and creamy gravy. Add 100 ml of the tomato mixture stock, if the filtered paste is too thick.
- Now take a dry wok, on medium heat, add oil and cooking butter. Once the butter melts, add int the puree / tomato paste and stir.
- After about 3 minutes, To this puree you need to add all the ingredients mentioned under "Powders and Taste Enhancers". Add the ingredients in the exact same order as mentioned above. After adding each ingredient you need to stir the gravy.
- Now add the steamed vegetables and mix them gradually (Do this step in low heat). Add the chopped green capsicum and mix it into the gravy. Cover this with a lid and let it cook for about 10 minutes. (Stir in between)
- After 10 minutes, remove the lid and check if the capsicum is just about cooked, it needs to be crunchy but not raw. To this add the cubed paneer and mix.
- Take this off the heat and serve it hot with chappathis, phulkas, kulchas or naan, basically and Indian flat bread or pulao.
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