Veg Makhanwala Recipe

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.