Recipe : Mixed Vegetable Makhani

If you ever visited my house, you’ll know I always have a huge inventory list on my fridge. There are multiple categories and all very well organized. They are updated immediately as per use and I erase my board every month to make space for new lists. I keep a careful watch on my ‘perishables’ section and the ‘about to expire’ list. I have not had to discard anything for ages because of this system that I religiously follow. Maybe someday, I’ll show you my lists. I just cannot bear food being wasted. A million people starve and die of malnourishment daily. I have immense respect for food and much of my menus and meal plans are solely dependent upon my pantry stock. It’s a simple calculation – what do I need to finish up now? I had a few carrots that were beginning to lose their crunch and bell peppers that had begun to wrinkle up, along with a whole lot of tomatoes. And then, there was this cream packet that seems to be like a ‘bottomless coke’ that just refuses to be depleted. I wish my wallet or debit cards had such magical characteristics. πŸ˜‰ Anyway, that is how I came up with this dish. And, it turned out great. You can use up whatever blend of vegetables you have in your tray. And if you have some paneer, that would just be such a delicious addition.

Ingredients:

  • 2 small bell peppers, chopped into squares
  • 2 medium carrots, cubed
  • 3 tbsp green peas
  • 1.5 tbsp. ghee/clarified butter or cooking oil
  • 1 cardamom
  • 1 mace floret
  • 1 medium onion, finely chopped
  • 7-9 cloves of garlic, smashed using a mortar and pestle
  • 3/4 tsp garam masala powder
  • 1 tsp dhania/coriander powder
  • 1/4 tsp. haldi/turmeric powder
  • 1tsp kashmiri chili/mild red chili powder
  • 4-5 tomatoes, pureed
  • 1.5 tbsp. cashew nut paste or besan
  • 1.5 tsp. kasuri methi, crushed
  • 1-2 tbsp. fresh cream
  • salt to taste

Instructions:

Saute the capsicum cubes in some oil and salt. Keep aside.
In the same kadhai, heat some ghee and add the mace and cardamom followed by onions and ginger, garlic. Fry a while.
Then add the spice powders.
Add the tomato puree and cook well.
Add the carrots and peas and bring to a boil. Cook the vegetables without making them mush. Leave some bite.
Add the cashew paste and cream and the sauteed bell peppers.
Garnish with kasuri methi and give dhungar.

I hope you enjoy cooking and eating/serving this dish. Bon Appetit!

-RUELHA 
www.ruelha.com 
Β© Copyright Protected. All Rights Reserved.

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