Veg Makhanwala
A rich and creamy North Indian vegetable curry in a buttery tomato-cashew gravy. Perfect for special meals and restaurant-style dinners at home.
Method
- 1
Steam or sauté the cauliflower, potato, carrots, and peas until just tender, then set aside.
- 2
Blend tomatoes, soaked cashews, ginger, and garlic into a smooth paste.
- 3
Heat oil in a pan and sauté the bay leaf for a few seconds.
- 4
Add the tomato-cashew paste and cook until thick and glossy, with oil separating.
- 5
Stir in turmeric and chilli powder, and cook briefly.
- 6
Add water and green chilli, and simmer until the gravy thickens slightly.
- 7
Stir in the cooked vegetables, and season with salt and sugar.
- 8
Add kasuri methi and oat cream, and simmer gently.
- 9
Finish with garam masala and garnish before serving.
Ingredients
- •1 inch ginger, grated
- •2 tbsp oil
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 cup water
- •1 tsp salt
- •1 tsp sugar
- •1 tsp kasuri methi
- •100 ml oat cream
- •1 tsp garam masala
- •1 small cauliflower, cut into florets
- •1 large potato, cubed
- •1 tin kidney beans, drained and rinsed
- •2 carrots, chopped
- •100g green peas
- •2 medium tomatoes, chopped
- •100g cashews (soaked)
- •3 garlic cloves, minced
- •1 bay leaf
- •1 green chilli, finely chopped
Notes
- •Soak cashews for at least 30 minutes for better blending.
- •Adjust water for desired gravy consistency.
- •You can substitute kidney beans with chickpeas if preferred.
- •Store leftovers in the fridge for up to 3 days.
Learn the technique
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