This Vegetable makkanwala is a rich dish with available vegetables in your refrigerator. I used carrots, capsicum, beans, and baby corn. Don’t miss capsicum as this gives a nice flavour. You can also add paneer. This is a very good side dish for roti, chappathi or naan when you have guests around.
Cooking time : 30 minutes
Cuisine: North Indian
Onion : 2 small Tomato : 3 Ginger garlic paste : 1 tsp Carrots : 1 Beans : 5-6 Capsicum : 1/2 Baby corn : 5-6 Cream : 4 Tbsp Kasoori methi : 1 tsp Red chilli powder : 1 tsp Turmeric powder : 1/4 tsp Coriander powder : 1 1/2 tsp Garam masala/Kitchen king : 1/2 tsp Salt : as needed Cloves : 2 Sugar :1 tsp Butter : 1 Tbsp
1. Slit baby corn into 4 pieces, length wise and fry them in a tsp of oil. Keep it aside. Cut all the vegetables length wise (julienne). In a kadai/pan, add butter add cloves, sugar and fry finely chopped onions. Fry till the colour changes. Then add ginger garlic paste and fry till the raw smell leaves.
2. Grind the tomatoes and add the puree to the kadai. Add all the spice powders and salt. Take care after adding tomato puree as it will splutter.
3. Fry till the raw smell of tomato leaves and the gravy thickens. Now add the vegetables.
4. Close the lid and cook till the vegetables are done. Once the vegetables are cooked, add the cream. You can also add ground cashew paste.
5. Let it boil for 5 minutes and switch off the flame. Add crushed kasoori methi/dried fenugreek leaves.
Now your tasty Vegetable Makkanwala is ready. Garnish with coriander leaves and serve with roti/chappathi/naan.
- Don’t skip the capsicum, as it gives nice flavour to the gravy.
- You can also add paneer, cauliflower and green peas to the gravy.
- Try adding cashew paste which gives more richness and thickness to the gravy.
- If you don’t have cream, replace with 1/2 cup of milk. Take care not to boil too much after adding milk, as this will curdle the milk.