How to make Vegan Tofu Makhanwala - SK Khazana -
Indeed you can make makhanwala gravy without butter and cream, follow this recipe and enjoy the dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tofu (टोफू), French beans (फ्रेंच बीन्स)
Cuisine : Punjabi, Indian, Fusion
Course : Main Course Vegetarian
For more recipes related to Vegan Tofu Makhanwala - SK Khazana checkout Stir Fried Tofu, Five Spice Tofu, Thai Stir-Fried Beancurd, Sizzling Singapore Chilli Bean Curd . You can also find more Main Course Vegetarian recipes like Exotic Mango gravy Aloo Ka Bharta Kadai Paneer Yam Curry
Vegan Tofu Makhanwala - SK Khazana Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegan Tofu Makhanwala - SK Khazana Recipe
Tofu cut into 1 inch cubes 150 grams
French beans 4-5
Carrot peeled 1/2 medium
Green chillies 2
Tomatoes 5 medium
Cauliflower florets 6-8
Frozen green peas 2 tablespoons
Ginger 1/2 inch piece
Garlic cloves 3-4
Cashewnuts 20-25
Seedless dates soaked 2
Ginger finely chopped 1/2 tablespoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Rock salt (sendha namak) to taste
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
Garam masala 1/2 teaspoon
Fresh coriander sprigs for garnish
Method
Step 1
Diagonally cut French beans into 1 inch pieces. Cut carrot into 1 inch diamonds and set aside.
Step 2
Cut green chillies into ½ inch pieces and roughly chop tomatoes.
Step 3
Boil sufficient water in a deep pan, keep a strainer in it and put carrots, cauliflower florets and beans and blanch them for 3-4 minutes.
Step 4
Add green peas and blanch for 30 seconds more. Drain the vegetables and immediately put them into ice cold water.
Step 5
Heat a pan, add ginger and garlic and roast for a few seconds. Add tomatoes and cashew nuts and mix well.
Step 6
Add dates and mix well and cook for 4-5 minutes. Take the pan off the heat, cool the mixture and transfer into a blender jar and blend till smooth.
Step 7
Heat another pan, add chopped ginger and green chillies and roast for a few seconds. Add the tomato mixture and mix well. Cook for 2-3 minutes, mixing continuously.
Step 8
Add red chilli powder, turmeric powder, rock salt, crushed dried fenugreek leaves and 1½ cups water and mix well. Cook for 2-3 minutes. Drain the vegetables from chilled water and add to the .. Add tofu and mix well.
Step 9
Add garam masala powder and mix well. Cook for a few seconds and take the pan off the heat.
Step 10
Transfer into a serving bowl, garnish with coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
