Photograph of the finished Vegetable makhanwala

India · Rau củ xốt bơ Makhanwala

Vegetable makhanwala

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 16
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Cashews Cashews 7.1 oz
  • Photograph of Fresh cream Fresh cream 1 ½ cups
  • Photograph of Peas Peas 11.3 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of White cauliflower White cauliflower 1.3 lb
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 1.7 oz
  • Photograph of Garam masala Garam masala 0.7 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer tomatoes with soaked cashews and ginger for 20 minutes, then blend and strain until smooth.
  2. 2 Strain the sauce through a sieve; if you don't strain it, the sauce will have lumpy tomato skins.
  3. 3 Simmer the strained sauce with butter over low heat for 12 minutes until the sauce thickens and the butter forms a glossy layer on the surface.
  4. 4 Blanch each type of vegetable separately for their own duration, then drain.
  5. 5 Add the vegetables to the sauce and simmer for 5 minutes to allow them to absorb the flavors.
  6. 6 Roast the dried fenugreek leaves, then crush them and add them to the fresh cream and garam masala on the stove.

With an appliance

  • Microwave 33 min

    Replace steps 1 and 3: roast the tomatoes, cashews, and ginger at 900 W for 12 minutes, then blend and strain; then roast the sauce with butter at 700 W for another 8 minutes, stirring twice. The total cooking time is approximately 12 minutes, the sauce is evenly heated, less splattered, and doesn't stick to the bottom; the vegetables are still blanched separately in step 4 to maintain their doneness.

Start cooking