Rich, creamy and buttery Vegetable Makhani 

Ingredients

1. Oil – ¼ cup
2. Butter – ¼ cup
3. Clove – 2
4. Cinnamon – 1 stick
5. Cumin – ½ tsp
6. Ginger Garlic Paste – 1 tsp
7. Cashew Nut Paste – 2 tbsp
8. Onion – 2 small [finely chopped]
9. Coriander Powder – 1 tsp
10. Fresh Cream – 4 tbsp
11. Schezwan Sauce– 2 tbsp
12. Tomato Ketchup – 2 tbsp
13. Garam Masala – ½ tsp
14. Cauliflower – 1 [small floret]
15. Carrot – 1 cup [cupped]
16. French Beans – 1 cup [ cut in inches]
17. Fresh Green Peas – ½ cup [ boiled]
18. Baby Corn – 4 [chopped]
19. Mushroom – 1 cup [chopped in half]

Method

1. Boil carrot and corn in 2 cups of water for 5 min.
2. Add cauliflower florets, beans, mushrooms, green peas to the water and boil everything until cooked. Sieve it and keep aside.
3. Heat a deep bottom pan and add the oil and butter. Add clove, cinnamon and cumin. Let it splutter.

1. Add ginger garlic paste. Saute until raw smell goes.
2. Add the finely chopped onions, saute until light brown color. Add the coriander powder saute for 2 mins. Add garam masala and saute.
3. Add the schezwan sauce, ketchup and saute for a minute. Add the cashew nut paste and the fresh cream. Mix everything together.
4. Add half cup of water and add salt accordingly and cook the gravy for 2 mins.
5. Add all the boiled vegetables. Stir-fry the vegetables for a minute.

YOUR VEGETABLE MAKHANI WITH SAUCE ARE READY TO BE SERVED. ENJOY!

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