VEGETABLE MAKHNI
Ingredients
1 medium carrot cut into 1 inch pieces
½ cup corn kernels
¼ small cauliflower separated into florets
8-10 French beans cut into 1 inch pieces
5-6 fresh button mushrooms quartered
¼ cup green peas
1½ inch ginger piece roughly chopped
7-8 garlic cloves
4 green cardamoms
1 inch cinnamon stick
2 tsps red chilli (deghi mirch) powder
Salt to taste
1½ cups tomato puree
3 tbsps butter
2 tbsps honey
2 tsps dried fenugreek leaves (kasoori methi) powder
1 tsp garam masala powder
2 tbsps chopped fresh coriander leaves
¼ cup fresh cream
Method
1. Boil carrot and corn in 2 cups water for 3-4 minutes.
2. Grind ginger garlic green cardamoms and cinnamon with 2 tbsps water into a fine paste.
3. Add cauliflower florets beans mushrooms ground paste red chilli powder and salt to the boiling vegetables and mix well and let the vegetables cook.
4. Add tomato puree and 2 tbsps butter and mix. Add green peas honey and kasoori methi and mix well.
5. Add garam masala powder and coriander leaves and mix well. Lower heat and add cream.
6. Serve garnished with 1 tbsp butter.
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