Vegetable Makhani Food

VEGETABLE MAKHANWALA

Vegetable Makhanwala image

Vegetables simmered in a rich tomato-based gravy. The best thing about this dish that its made fully in the microwave.

Provided by bragz

Categories Curries

Time 24m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup French beans, cut into 1 inch pieces
1/2 cup carrot, cut into 1 inch pieces
1/2 cup green peas
1/2 cup cauliflower floret
1 onion, sliced
1/4 cup baby corn, sliced
1/2 inch ginger
3 cloves garlic
3 large tomatoes, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon garam masala
4 tablespoons cream
1/2 teaspoon dried fenugreek leaves (kasuri methi)
2 teaspoons sugar
4 tablespoons butter
salt
1 tablespoon chopped coriander
1 teaspoon butter

Steps:

Combine the onion,ginger,garlic, tomatoes, turmeric powder and chilli powder in a microwave bowl and microwave on HIGH for 4 minutes Blend this mixture in a liquidiser to get a smooth puree.
Keep aside.
Put 2 tablespoons of butter and the cumin seeds in another glass bowl and microwave on HIGH for 1 minute.
Add the french beans,carrots, green peas, baby corn and cauliflower, cover with a lid and microwave on HIGH for 5 minutes.
Keep aside.
In another glass bowl, add the remaining butter, cooked puree, veggies, garam masala, cream, sugar, kasuri methi and salt and mix well.
Microwave on HIGH for 4 minutes.
Serve hot garnished with the coriander and butter.

VEGETABLE MAKHANI

Vegetable Makhani image

Make and share this Vegetable Makhani recipe from Food.com.

Provided by HeatherDawn._

Categories Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 26

Ingredients

6 -7 baby carrots (1/4-inch sliced 2 times lenthwise and once in half)
10 -12 cauliflower florets
10 -12 broccoli florets (1/2-inch pieces)
1 -2 medium potato (cut into bite size, 1/2-inch cubes)
1/2 cup frozen green pea
1 teaspoon salt
2 tablespoons oil
2 tablespoons butter
1 bay leaf
1 inch cinnamon stick
3 cloves
2 green cardamoms
1 teaspoon fennel seed
1 tablespoon ginger paste (or 1-inch piece fresh chopped fine)
2 green chilies (chopped in half)
1/2 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon cumin powder
15 cashew nuts (ground with little water to make paste)
14 ounces tomato puree or 14 ounces tomato sauce
2 tablespoons honey
1 cup fresh cream
1/2 teaspoon garam masala powder
1 lb panir (1/2-inch cubes) (optional)
1/2 teaspoon kasuri methi (optional)
1 teaspoon salt (or to taste)

Steps:

Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
Sauté well. Add the blanched vegetables and stir.
Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
If adding, add roasted and crushed kasoori methi and stir gently.

Nutrition Facts : Calories 489.5, Fat 35.5, SaturatedFat 18.4, Cholesterol 96.8, Sodium 1341.8, Carbohydrate 40.6, Fiber 6.4, Sugar 18.1, Protein 8.1

VEGETABLE PAKORA

Vegetable Pakora image

Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!

Provided by Sandi From CA

Categories Potato

Time 15m

Yield 2-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup chickpea flour (besan)
2 tablespoons oil
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 cup water
1 -2 green chili, chopped (jalapeno or your choice depending on heat pref.)
1 tablespoon cilantro, chopped
1 potatoes or 1 yam, sliced 1/4 thick
1 small cauliflower, broken into very small florets
1 cup spinach leaves, torn
1 1/2 cups onions, halved and sliced

Steps:

Boil the potato or yam slices until *just* tender, being careful not to overcook.
Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or cucumber raita.

Nutrition Facts : Calories 682, Fat 32.3, SaturatedFat 11.8, Cholesterol 49.7, Sodium 1931.7, Carbohydrate 69.9, Fiber 12.8, Sugar 16, Protein 31.4

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