Ulkas Home Cooking: Vegetable Makhanwala (Restaurant Style)

Want to have a restaurant style food at home... Heres a version of sauted mix vegetable in a mild sweet gravy.

Vegetable Makhanwala

Preparation time : 20 minutes

Cooking Time : 20 minutes

Serves : 2

Ingredients :

2 cups of mix vegetables (carrots, green peas, baby corn, sweet corn, potatoes, french beans)
1 large onion sliced
2 large tomatoes sliced
2-3 green chilis
2-3 garlic cloves
5 tsp of butter (unsalted)
3 tsp of oil
1 tsp of ghee
1/2 tsp of turmeric powder
1/2 tsp of red chili powder
1/2 tsp of garam masala or pav bhaji masala
salt to taste
sugar to taste
1 tsp of lemon juice
Water as needed
Cream (optional) - I haven't used it. Instead I have used unsalted white butter.
some coriander leaves and cucumber pieces

How to prepare :

Option 1 : Wash the mixed vegetable nicely and sauté in 2 tsp of oil and ghee with a very little salt and turmeric powder on a medium high flame till they are cooked and turn little crispy and brown.

Option 2 : Heat 2 glasses of water in a wok, add salt, wash the mixed vegetable nicely and steam them. Remove the vegetables and add little turmeric powder and mix it.

I have chosen the option 1 for this recipe.

For Gravy

- Slice the tomatoes, onions and add them in grinder

- Add green chilies and garlic cloves and add ½ cup of water

- Grind them into smooth semi liquid gravy

Making Makhawala

- Add a tsp of ghee or butter and 1 tsp of oil in a pan and heat it

- Once the oil is hot enough add onion tomato gravy and sauté on a medium flame till the oil starts separating from the sides of the pan

- Add turmeric powder, chili powder, salt, sugar, lemon juice and pav bhaji masala and sauté again

- Add cream or unsalted white butter and mix well.

- Add little water (1/2 cup) and let the gravy simmer for 5-7 minutes

- Add vegetables in the gravy and toss them upside down so the gravy and vegatabes are mixed.