Punjabi Vegetable Makhani - The Vegetable Extravaganza

At our home there is always a challenge of cooking different things from the same basic ingredients. During winters vegetables are in plenty but same Aalu Gobhie, Mix vegetable or gajar matar won't work at our place. So today I decided to try this vegetable makhani recipe I came across yesterday and you have to beleive me if I say it is one restaurant quality dish and you can always wow your family and friends with this one served with home made nans.

Punjabi Vegetable Makhani:-

Ingredients :-

For Tomato Gravy:

5-6 ripe red tomatoes
7-8 green Cardamoms
1 sprig of Mace (Javithri)
Salt to taste
2 tsp Red Chili powder
3 tbsp Butter

For Vegetable Base gravy

4-5 garlic pods, minced
3 cups of assorted vegetables, chopped small
2 tbsp oil
1 tbsp Oil
4- 5 green chilies, chopped into Julians
1 Large piece of Ginger, chopped lengthwise
Salt to taste
1 tbsp Kasuri Methi
1 tsp Sugar
1 tsp Garam Masala (optional)
cumin seeds 1/2 tsp

Method:-

First heat 2 tbsp of oil in a pan and shallow fry all the vegetables on medium flame, for 8-10 minutes. Keep aside.



Heat 3 tbsp of butter in the same pan, and throw in cardamom pods in it along with the mace. Fry for a minutes and then add chopped tomatoes and minced garlic pods.


Cook for around 10-12 minutes until the tomatoes get all mushy.



Add salt and red chili powder. Cook for some more time and turn off the flame.Let it cool down a bit and then blend it in a mixer. Strain it well in a bowl, keep it aside.



Now, for the gravy, Heat 1 tbsp of oil  in the pan and add cumin seeds and let them splutter and then add green chili julians and ginger pieces. Fry them and then add all the vegetables, cook for 5-6 minutes.

Add tomato puree now and cook further for 7-8 minutes now add roasted and crushed kasuri methi. Add cream and sugar and simmer further for 2-3 minutes. Turn off the flame.Garnish with a pinch of Garam Masala and chopped coriander leaves. Serve with Naan or Rice.



Tips:-
1.If you need to control the heat try to remove the seeds from the green chillies.
2.While heating butter always add small amount of oil it would prevent the butter from burning.
3.Kasuri methi should always be roasted crushed and then added as roasting would let the true flavours of methi to come out.
4.The tomato gravy should be strained as it would give that velvety feel to the gravy.
5.Addition of cream gives that extra smooth and creamy touch and its not bad to indulge sometimes :-)

Lets see what I cook tomorrow till then cook good and eat good.

Enjoyyyyyyyy!!!!!!!!!
Raaghav's Mom