How to makeVegetable Makhanwala ?How to cookVegetable Makhanwala ?Learn the recipeVegetable Makhanwala by vahchef.For all recipes visit vahrehvah.com
Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauteacute; for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.
How to make the tasty recipe procedure as follows:Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauteacute; for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.
How to make the tasty recipe description mentioned here, How to makeVegetable Makhanwala ?How to cookVegetable Makhanwala ?Learn the recipeVegetable Makhanwala by vahchef.For all recipes visit vahrehvah.comBoil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauteacute; for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.