Side Dishes

Veg Makhanwala Recipe

1

Cream and rich gravy dish with vegetables!

3
Course Side Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 40 minutes
Servings

3
people

INGREDIENTS
Vegetables Required
100 gms cauliflower chopped into medium florets
100 gms potatoes diced or cubed
8 to10 French Beans chopped
80 to 100 gms carrots chopped
? cup peas
for ground paste
200 gms ripe red tomatoes chopped
20 to 22 cashews
½ inch Ginger chopped
3 to 4 garlic chopped
for the gravy
2 tablespoon butter
½ teaspoon garam masala
1 green chili slit
½ teaspoon dry fenugreek leaves
½ inch Ginger julienne
? teaspoon Turmeric powder
½ teaspoon red chili powder
3 tablespoon low fat cream
1½ cups Water
sugar or as required
salt as required
bay leaves
cooking the vegetables Soak the cashews in hot water for 30 minutes, then drain. You can either steam or sauté the vegetables and then keep aside till the gravy is ready. The ground paste In a blender, add the tomatoes, the cashews, ginger and garlic and blend into a smooth paste. Make sure that there are no left over pieces of cashew in the paste when you’re done. the makhanwala gravy in a pan, add 2 tablespoons of butter, add the bay leaf and sauté for a few seconds. Add in the ground paste and continue sautéing on a low flame. When you see the fat leaving the sides and on the surface, stop sautéing. Add turmeric powder, red chili powder and stir properly, then add the water and continue to stir. Adding the chili is an optional step, but if you want it to be spicy, add one slit green chili to the pan and stir into the mixture. When the gravy thickens, add in the vegetables and salt as desired. Add the dry fenugreek leaves and stir in the low fat cream so that it mixes well with the gravy. Turn off the flame and sprinkle some garam masala over the gravy and add the ginger julienne for garnish and stir again till ready to serve. Served best with roti of any kind.
Nutritions

Calories
9325

Sodium
70354mg
2931% DV

Fat
258g
397% DV

Protein
483g
967% DV

Carbs
1841g
626% DV

Fiber
285g
1141% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV