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Vegetable Makhanwala

Vegetable Makhanwala
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Vegetable Makhanwala Recipe, How To Make Vegetable Makhanwala Recipe

How to makeVegetable Makhanwala ?How to cookVegetable Makhanwala ?Learn the recipeVegetable Makhanwala by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Vegetable Makhanwala

(89 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Vegetable Makhanwala
Author : Vahchef
Main Ingredient : Cauliflower
Servings : 0 persons
Published date : November 11, 2016


Ingredients used in Vegetable Makhanwala
• Cauliflower (florets) - 1/2 numbers.
• Turmeric powder - 1/4 teaspoons.
• Green peas (shelled) - 1/2 cup.
• French beans (chopped) - 4 numbers.
• Carrot (chopped) - 2 numbers.
• Fresh corn cob (thinly sliced) - 1 numbers.
• Baby potatoes (peeled) - 4 numbers.
• Curry leaves - 4-5 numbers.
• Capsicum (chopped) - 1 numbers.
• Fresh button mushrooms (chopped) - 8 numbers.
• Butter - 3 1/2 tablespoons.
• Oil - 2 tablespoons.
• Cumin seeds - 1/2 teaspoons.
• Garlic (chopped) - 5-6 clove.
• Onion seeds (kalonji) - 1/8 teaspoons.
• Salt - to taste.
• Red chillies whole (broken into two) - 4 numbers.
• Fresh red chilli paste - 1/2 teaspoons.
• Tomato ketchup - 1 tablespoons.
• Boiled tomato puree - 1 cup.
• Paneer (cubed) - 100 grams.
• Fresh cream - 1/2 cup.
• Kasoori methi - 1 tablespoons.
• Fresh coriander leaves (chopped) - to taste.
• Cashew nuts (coarsely crushed) - 10 numbers.
• Almonds (coarsely crushed) - 10 numbers.
Method:

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauteacute; for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.






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