Vegetable Makhanwala in Red Gravy
by Tarla Dalal
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Added to 18 cookbooks
This recipe has been viewed 13271 times
Three cheers to this tangy, spicy, creamy treat that lives up to the name of 'makhanwala', which means buttery! The Vegetable Makhanwala in Red Gravy is a good addition to any menu as it is guaranteed to please young and old alike.
Roasting the spices in butter gives the dish its characteristic aroma, while a special paste of tomatoes and cashews gives it the rich creaminess and tangy tones. It has a well-balanced mix of spice and sweetness, which makes it very pleasing to the palate.
We have added a common mix of veggies that everyone loves, but you can tweak that combination to include any other veggies that you want.
Enjoy the Vegetable Makhanwala in Red Gravy hot and fresh with rotis or rice. You can also try other recipes like the Paneer Pasanda or Chole.
- Heat the butter in a deep non-stick kadhai, add the caraway seeds and bayleaf and sauté on a medium flame for 30 seconds.
- Add the tomato mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the chilli powder, kashmiri red chilli powder, garam masala, turmeric powder, coriander powder, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the fresh cream and the mixed vegetables, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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