Vegetable Makhanwala

Ingredients:   Method:
1 lb. peas
1 lb. tomato
1 lb. cauliflower florets
1/2 lb. onions
1 cup Paneer
1 tsp raisins
1 tsp cashew nuts
1 tsp walnuts
1/2 cup curd
1 cup fresh cream
4 tbsp butter or ghee
1 cup milk
oil for deep frying
2 tbsp ghee

For masala paste:
4 - 5 green chilies
1 tsp Kaju (cashew nut) pieces
1 piece ginger

For dry masala :
1 tsp Dhania (coriander seeds)
1 tsp Jeera (cumin seeds)
1 tsp saunph (aniseed)
3 cloves
3 pieces cinnamon
6 red chilies
 

  Roast all the ingredients for dry masala and grind to a fine powder.

Make a paste of green chillies, cashew nuts and ginger.

Grate onions, blanch tomatoes and chop finely. Steam peas and the florets and keep aside.

Make 1" square pieces of paneer. Deep fry paneer squares in oil and remove. Immerse the fried pieces in hot water and remove after 2 to 3 minutes.

Heat ghee, add onions and fry until they turn to golden brown. Now add the masala powder and the masala paste. Mix well. Add curd and after 2 to 3 minutes, add kaju, raisins and walnuts, keep stirring for sometime.

Now add tomato and keep stirring until it forms a gravy. Add paneer, milk, cauliflower florets, peas, salt and half of the cream and mix well.

Cook for 2 to 3 minutes and remove from fire.

Serve hot garnished with the remaining cream and butter.