Restaurant Style Vegetable Makhanwala \ Mixed Vegetables in Tomato Cream Sauce

Restaurant Style mixed vegetables cooked in a mildly spiced creamy sauce

Veg makhanwala is a favorite North Indian dish specially popular in the state of Punjab. Mixed vegetables are cooked in a rich and mildly flavored sauce. I used to make it with cashew and melon seed paste which tasted very rich and creamy and who ever tasted it liked it very much.

Last month the celebrity chef and author Tarla dalalji passed away. She was an inspiration for all women. Her cookery shows and cookery books are loved by women of all ages. Today I tried her recipe of making veg makhanwala  as a tribute to the wonderful chef. The recipe is quick, simple and tastes awesome. We all loved this creamy and delicious curry. Thank you Tarlaji for the wonderful recipe! May your soul rest in peace.

You can serve this veg makhanwala with Jeera rice, Veg pulao, kulcha and Palak Raita

Prep time-10 min

Cooking time-15 min
Cuisine-Indian
Type-main
Serve-6

INGREDIENTS-

• French Beans - 150 gms
• Carrots / Gajar -150 gms
• Cauliflower /Phool gobhi -150 gms
• Green Peas/Matar, boiled- 3/4 cup
• Potato / Aloo - 2 (small)
• Kasoori Methi - 1tsp
• Turmeric Powder - 1/3 tsp
• Chili Powder - 1tsp
• Salt - to taste
• Sugar - 1tsp

Tempering / Waghar -

• Butter- 2 tbsp
• Bay leaf / Tejpatta-1
• Green cardamom / Hari Elaichi - 2
• Cloves / Lavang - 2
• Ginger / Adrak, grated - 1 tsp

To make Sauce-

• Milk - 2 cup
• Fresh cream - 1.5 cup
• Tomato ketchup - 7 tbsp
• Refined flour/maida - 1.5 tbsp

PROCEDURE-

1. Scrape and make thin and long pieces of carrot (batons).
2. Chop cauliflower and french beans in long slices.
3. Peel and chop potato in thin and long slices.
4. Heat enough water in a pan and add chopped beans and boil for 5 minutes.
5. Now add chopped cauliflower and carrot and cook till 90 % done.
6. Drain the vegetables and keep aside.
7. Deep fry the potatoes till golden in color and keep aside.
8. Take a bowl and add all the ingredients listed under "to make sauce",and mix well.
9. In a heavy bottom pan add butter, bay leaf, green cardamom, cloves and ginger and saute.
10. Now add the boiled vegetables and crushed kasoori methi and saute for a minute.
11. Add turmeric, chili powder and salt, mix.
12. Pour the prepared sauce, fried potatoes and sugar in the pan and mix.
13. Cover the pan with a lid and simmer for 10 minutes,or cook till you see some fat floating on top of the curry.
14. Serve hot with jeera rice, naan or parathas.

NOTE-
1- You can also add some fried cashew in the curry.
2- You can add tandoori food color instead of turmeric powder.