VEG MAKKHAN WALA

VEG MAKKHAN WALA

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This is my son’s favourite dish from Shanti Sagar Restaurant, which has branches all over Bangalore. It is known for its veg food and south Indian cuisine. My son likes his food less spicy so this was the best option for him — mildly spiced, a creamy white, gravy with all the goodness of  veggies. Finally, I made this dish at home and after a few trials and errors, I perfected it. Now you can make this dish in a healthy and hygienic way at home.

veg-makkanwala-2_1veg-makkanwala-3_1Veg Makkhanwala (Bangalore Shanti Sagar Style)

Ingredients:

  • 1 medium  – Carrot cut diagonally
  • 1/2 cup – French beans cut diagonally
  • 1 no – Potato cut diagonally
  • ¼ cup – Peas
  • 2 to 3 florets – Cauliflower (or chopped – 1/2 cup)
  • 1 no – Capsicum (cut into cubes and sauted lightly)
  • 100 gms – Cubed paneer (Cottage cheese)
  • 100 gms – Grated paneer (Cottage cheese)
  • 2 medium – Onions boiled and pureed
  • 3 to 4 tbsp – Cashewnut paste
  • 1/2 cup – Beaten curd
  • 1 tbsp – Ginger garlic paste
  • 2 nos – Chopped green chillies
  • 2 tbsp – Fresh cream
  • 1 tsp – Coriander powder
  • 1 tsp – White chilli powder
  • ½ tsp – Red chilli powder
  • 1 tsp – Cumin powder
  • 1/2 tsp – Garam masala
  • 1 tbsp – Roasted and hand crushed kasoori methi (Dried Fenugreek Leaf)
  • 1 tbsp – Oil to fry the masala
  • Salt to taste

veg-makkanwala-4_1Method:

  1. Steam the carrots, french beans, potatoes, peas and cauliflower till they are 3/4th cooked keep aside.
  2. Take oil in a pan, add ginger garlic paste along with powdered masala, green chillies and salt, fry till the raw smell goes away, add the boiled onion paste and fry till pink.
  3. Add the curd and fry till the oil leaves the sides.
  4. Add the cashew nut paste and fry for some more time and then add all the pre-steamed veggies and some water and add salt according to your taste.
  5. Cover and cook till the veggies are done, then add the pre-sauted capcisum, grated paneer, some slit chillies, and boil.
  6. After some time, add the paneer cubes and cream, and cook until the gravy is thick. Adjust the seasoning, at last put the crushed kasoori methi mix well. Serve hot with naan, rotis or kulchas.

veg-makkanwala-5_1

VEG MAKKHAN WALA
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 1 medium – Carrot cut diagonally
  • ½ cup – French beans cut diagonally
  • 1 no – Potato cut diagonally
  • ¼ cup – Peas
  • 2 to 3 florets – Cauliflower (or chopped – ½ cup)
  • 1 no – Capsicum (cut into cubes and sauted lightly)
  • 100 gms – Cubed paneer (Cottage cheese)
  • 100 gms – Grated paneer (Cottage cheese)
  • 2 medium – Onions boiled and pureed
  • 3 to 4 tbsp – Cashewnut paste
  • ½ cup – Beaten curd
  • 1 tbsp – Ginger garlic paste
  • 2 nos – Chopped green chillies
  • 2 tbsp – Fresh cream
  • 1 tsp – Coriander powder
  • 1 tsp – White chilli powder
  • ½ tsp – Red chilli powder
  • 1 tsp – Cumin powder
  • ½ tsp – Garam masala
  • 1 tbsp – Roasted and hand crushed kasoori methi (Dried Fenugreek Leaf)
  • 1 tbsp – Oil to fry the masala
  • Salt to taste
Instructions
  1. Steam the carrots, french beans, potatoes, peas and cauliflower till they are ¾th cooked keep aside.
  2. Take oil in a pan, add ginger garlic paste along with powdered masala, green chillies and salt, fry till the raw smell goes away, add the boiled onion paste and fry till pink.
  3. Add the curd and fry till the oil leaves the sides.
  4. Add the cashew nut paste and fry for some more time and then add all the pre-steamed veggies and some water and add salt according to your taste.
  5. Cover and cook till the veggies are done, then add the pre-sauted capcisum, grated paneer, some slit chillies, and boil.
  6. After some time, add the paneer cubes and cream, and cook until the gravy is thick. Adjust the seasoning, at last put the crushed kasoori methi mix well. Serve hot with naan, rotis or kulchas.
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