Step-by-Step Instructions

1. 1.Prepare the Gravy Base

   Heat 2-3 tablespoons of oil in a pan. Add 1 tsp cumin seeds, 1 pc bay leaf, ½ inch cinnamon stick, and 2-3 green cardamoms. Sauté for a few seconds. Add 1 pc chopped green chili and 2 pc onion puree. Sauté until the onion puree changes to a light color. Then add 5-6 pc chopped tomatoes, 1 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp turmeric powder, salt as per taste, cilantro stems, 3 pcs dry Kashmiri red chilies, 7-8 cashews, 5-6 garlic cloves, and 1 tbsp salted butter. Mix well. Add ½ cup water, cover the pan, and cook on low to medium flame for 10-12 minutes until the tomatoes are soft and mushy. Remove the bay leaf and cinnamon stick. Let the mixture cool down completely, then blend it into a fine puree.

2. 2.Sauté the Vegetables

   Heat 1 tablespoon of oil in a separate small pan. Add 100 grams cauliflower, 1 pc chopped carrot, 100 grams French beans, and ½ cup green peas. Add a pinch of salt and sauté for 2-3 minutes. Add 1 pc capsicum and a splash of water. Cover and cook for 3-4 minutes until the vegetables are tender-crisp. Set aside.

3. 3.Assemble Veg Makhanwala

   Heat 1 tablespoon of oil and 1 tablespoon of salted butter in a pan. Once hot, add 1 tsp cumin seeds, 1 tbsp garlic paste, and 1 tbsp ginger chili paste. Sauté until fragrant. Pour in the prepared gravy base. Mix well. Add 1 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder, and salt as per taste. Mix thoroughly. Add the sautéed vegetables to the gravy and mix. Add water as needed to achieve your desired consistency. Cover and cook for 2-3 minutes. Finally, add 1 tsp garam masala, 1 tsp kasuri methi (crushed between your palms), 1 tbsp fresh cream, and 1 tbsp fresh cilantro leaves. Mix everything well. Your restaurant-style Veg Makhanwala is ready to serve.