How to make Vegetable Makhanwala -
Vegetables cooked in creamy gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Fresh Cream (ताज़ी क्रीम )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Vegetable Makhanwala checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Kadla Curry Papad ki Sabji Cauliflower, Potato And Leek Puree (4 – 6 Months) Shahi Dhingri Matar Paneer
Vegetable Makhanwala Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Makhanwala Recipe
Cauliflower cut into florets 1/2 medium
Fresh Cream 1/4 teaspoon
Green peas shelled 1/2 cup
French beans chopped 4
Carrots chopped 2 medium
Corn corb thinly sliced 1 medium
Baby potatoes peeled 4
Curry leaves 4-5
Green capsicum chopped 1 medium
Button mushrooms 8
Butter 3 1/2 tablespoons
Oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Garlic chopped 5-6 cloves
Onion seeds (kalonji) 1/8 teaspoon
Salt to taste
Whole dry red chillies broken 4
Red chilli paste 1/2 teaspoon
Tomato ketchup 1 tablespoon
Tomato puree boiled 1 cup
Paneer (cottage cheese) 100 grams
Fresh cream 1/2 cup
Kasoori methi 1 tablespoon
Fresh coriander leaves a few sprigs
Cashewnuts crushed 10
Almonds crushed 10
Method
Step 1
Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside.
Step 2
Heat oil in a pan and add cumin seeds and chopped garlic.
Step 3
As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves.
Step 4
When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat.
Step 5
When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute.
Step 6
Add fresh cream and sprinkle crushed kasoori methi. Stir in butter.
Step 7
Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.
Nutrition Info
Calories : 1834 Kcal
Carbohydrates : 109.1 gm
Protein : 50.2 gm
Fat : 132.5 gm
Other : Fiber- 36.6gm
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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.
