Curries

 Vegetables in Makhani Sauce

2 Mins read
Allergy Free Vegetables in Makhani Sauce Recipe

A restaurant style dish at home. Perfect for parties or special days like birthdays or anniversaries. 

I am making twice the quantity of sauce or gravy. Going to save the half in refrigerator for latter use. This trick makes it easy for me in case of surprise guests or party. 

This Recipe is free from:

☒Wheat

☒Peanuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients  – 

  1. Cauliflower flowrets – ½ cup
  2. Carrot cut into cubes – ½ cup
  3. Green Peas – ½ cup
  4. Capsicum – cubed – ½ cup
  5. Onion –  finely chopped – 4-5 
  6. Tomatoes – finely chopped – 4-5 
  7. Melon seeds – 2 TBSP
  8. Ginger Garlic paste –  2 TBSP
  9. Turmeric powder – 2 Tsp
  10. Red chili powder – 2-3 Tsp
  11. Coriander powder –  1.5 TBSP
  12. Cumin seeds powder – 2 Tsp
  13. Bay leaves – 2
  14. Cinnamon stick – 1 inch
  15. Black cardamom – 2
  16. Green cardamom – 2
  17. Vegetable oil – 2-3 TBSP
  18. Garam masala – 1 Tsp
  19. Kasuri Methi – 1 Tsp
  20. Salt to taste

Method for stuffing –

  1. Heat a Kadai or heavy bottom pot on medium heat. Once hot add oil. Once hot add bay leaves , cinnamon stick , black and green cardamom. Sauté for a minute. Make sure the masala’s do not burn , we want them to release their fragrance and essential oils.
  2. Add chopped onions and sauté till they turn translucent. Add ginger garlic paste and continue to sauté till garlic smell is gone.
  3. Add the dry masala’s turmeric powder , red chili powder , coriander powder , cumin seeds powder and mix .  Add tomatoes , melon seeds , salt to taste and mix well.  Cover and cook for 30  minutes. Keep stirring in between.
  4. Remove the bay leaves and let the Masala cool down completely. Add to a grinder jar and grind into a smooth paste.
  5. Remove half of the masala and store in an airtight container and deep-fridge it.  Remains good for over a month. This is a good tip if you are planning this dish as a party menu. You can make the masala a day or 2 in advance.
  6. For the vegetables , heat a kadai or heavy bottom pan on medium heat. Add 1 TBSP oil. Add cauliflower and carrots first as they take the maximum time to cook. Sauté them in oil for 2-3 minutes. Then add green peas and capsicum , sauté them as well for a minute.  This gives the vegetables a frying effect. I did not add potato or green beans , but you can add them as per choice.
  7. Take half the prepared masala and sieve it  while adding to vegetables. You can also skip the sieving step and directly add the masala , but sieving gives it a smooth texture. Mix well , adjust salt to taste and cover and cook for 5-7 minutes or till the vegetables get cooked.
  8. Add garam masala powder and kasuri methi and give a quick mix. Garnish with finely chopped cilantro and serve hot with your choice roti or rice.
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