Veg Makhanwala Recipe Recipe

Cooking Directions

• STEP 1.Heat butter in a pan and add cumin seeds, cinnamon, and cloves. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add mixed vegetables like carrots, peas, bell peppers, and cauliflower. Mix well and cook for a few minutes.
• STEP 5.Add water, salt, and sugar. Cover and cook until the vegetables are tender.
• STEP 6.Finally, add fresh cream and kasuri methi. Mix well and cook for another minute.
• STEP 7.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can use any combination of vegetables of your choice.
• For a richer flavor, you can add cashew paste or almond paste to the curry.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• To make it vegan, replace butter with oil and cream with coconut milk.

Storage and Serving

• Veg Makhanwala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Veg Makhanwala with naan, roti, or rice for a delicious and satisfying meal.