Vegetable makhanwala

This is a creamy gravy with lot of vegetables. It can be prepared with pink gravy or yellow gravy. I have made this gravy with fresh cream and select vegetables. This is one of my favourite gravies that I often prepare at home. In fact, it is very much like one made in restaurants. Though, it goes well with all flat breads it is best had with lachha parathas. 

Ingredients:

Green peas - 1/4 cup

Diced carrots - 1/2 cup

Chopped beans - 1/2 cup

Cauliflower - 1/2 cup

Cottage cheese - 50 gm

Capsicum - 1

Green chilly - 1

Ginger - 1/2 inch

Garlic - 10 to 15 pods

Onion - 3

Tomatoes - 2

Cashew nut - 2 tsp

Fresh cream - 1 cup

Chopped coriander leaves - 1/ 2 cup

Kitchen king masala powder - 5 tsp

Turmeric powder - 2 tsp

Sambhar powder - 1 tsp

Dried fenugreek leaves - 2 tsp

Sugar - 1 tsp

Salt to taste

Oil as required

Method:

Toast the cottage cheese in little oil. Cool and cut into cubes. Set aside.

Blanch the carrots, cauliflower, green peas and beans. Set aside.

Chop the onion, ginger, green chilly and tomatoes finely.

Place the chopped onion, ginger, green chilly and garlic in a fry pan. Add little oil and fry them. When the onions turn translucent, add the tomatoes, salt and sugar. Cook for few seconds till the tomatoes become mushy. Add the cashew nuts and remove from the flame. Once it is cooled completely, grind them to a smooth paste.

In another frying pan, heat some oil. Add the dried fenugreek leaves. When it changes colour, remove from fire and add all the powders. Stir fry for few seconds. Then, add the blanched vegetables, cottage cheese, capsicum, ground paste and fresh cream. Adjust the salt and cook on medium flame till everything is blended well. Garnish with coriander leaves.

        Note: I have not added potatoes. However, it can also be added if you want.