Introduction:
Vegetarian Makhanwala, also known as Veg Makhani, is a luscious and creamy curry that embodies the essence of North Indian cuisine. This dish is characterized by its rich tomato-based gravy, infused with aromatic spices and a generous dose of cream. A vegetarian rendition of the classic Butter Chicken, Vegetarian Makhanwala is a delightful indulgence that captures the heart of Indian culinary artistry. In this article, we'll guide you through the steps to prepare a sumptuous Vegetarian Makhanwala that promises to be a star on your dining table.
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Ingredients:
For the Makhanwala Gravy:
3 large tomatoes, blanched and pureed
1 cup cashews, soaked in warm water
1 cup milk or cream
2 tablespoons ghee (clarified butter) or oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder (adjust to spice preference)
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
Fresh coriander leaves for garnish
For the Vegetable Mix:
1 cup mixed vegetables (carrots, peas, beans), diced
1/2 cup paneer (Indian cottage cheese), cubed
1/2 cup bell peppers, diced
Instructions:
Preparing the Makhanwala Gravy:
Blanching Tomatoes:
Boil water and immerse tomatoes for a few minutes. Peel the skin, puree the tomatoes, and set aside.
Soaking Cashews:
Soak cashews in warm water for about 15-20 minutes. Drain the water and set aside.
Blending Cashew Paste:
In a blender, combine soaked cashews and milk or cream. Blend into a smooth paste. Set aside.
Cooking the Vegetable Mix:
Sautéing Onions:
In a pan, heat ghee or oil. Add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.
Aromatics:
Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Mixed Vegetables:
Add diced mixed vegetables, paneer, and bell peppers to the pan. Sauté until the vegetables are partially cooked.
Creating the Makhanwala:
Tomato Puree:
Pour in the tomato puree and cook until the oil separates from the masala.
Spices:
Stir in red chili powder, turmeric powder, coriander powder, and garam masala. Mix well.
Incorporating Cashew Paste:
Add the blended cashew-milk or cream paste to the pan. Stir continuously to combine the paste with the vegetable mix.
Simmering:
Allow the Makhanwala gravy to simmer on low heat, letting the flavors meld together. Stir occasionally.
Seasoning:
Season with salt according to taste. Add kasuri methi for an extra layer of flavor.
Final Touch:
Finish with a drizzle of ghee or cream for added richness.
Garnishing:
Garnish the Vegetarian Makhanwala with freshly chopped coriander leaves, adding a burst of freshness.
Serve:
Serve the Vegetarian Makhanwala hot with naan, roti, or steamed rice.
Conclusion:
Vegetarian Makhanwala, with its creamy texture and rich tomato-based gravy, is a celebration of the exquisite flavors of North Indian cuisine. This indulgent dish is a testament to the artful blend of spices and ingredients that define the culinary heritage of the region. Delight your taste buds with the sumptuous taste of Vegetarian Makhanwala, a dish that promises a journey into the heart of Indian gastronomy.
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