Subzi makhani is a North Indian side dish, made with a rich gravy adding cashew, onion, tomato and finally garnishing with fresh cream and milk.As diwali is round the corner thought of making a rich gravy for rotis this weekend.This recipe is spicy and sweet too. I have taken tips for the recipe from "Tarladala's Cookbook".
Prepration Time:20 min
Cooking Time: 20 min
Serves: 4
*You can add vegetables of your choice.
*Adding sugar gives a balance to taste.You can skip sugar if you want.
*I have skipped frying paneer .Panner can be separately fried and added too.
*Kashmiri red chilly gives an exciting colour and mild spiciness to gravy.If you are using other variety adjust the qty of chilly powder.
*Do not bring to boil after adding milk and cream.
1. Wash and cut vegetables and keep aside.In a kadai saute onion, garlic, red chilly and tomatoes till the onion are light brown in colour and tomatoes become soft,keep aside .Let it cool down.Grind to a smooth paste adding cashews.
2.In a heavy bottom pan add oil and all vegetables, except paneer with salt and fry in medium flame till it gets cooked .Keep aside.
3.In the same pan add oil/butter and temper the ingredients 'to temper' and add the gravy with turmeric powder, chilly powder, vegetable masala .Let it cook in medium flame till the oil gets separated.
Cooking Time: 20 min
Serves: 4
*You can add vegetables of your choice.
*Adding sugar gives a balance to taste.You can skip sugar if you want.
*I have skipped frying paneer .Panner can be separately fried and added too.
*Kashmiri red chilly gives an exciting colour and mild spiciness to gravy.If you are using other variety adjust the qty of chilly powder.
*Do not bring to boil after adding milk and cream.
Ingredients
Mixed vegetables _ 2 cups(cut into cubes)
(any vegetables of your choice)
Turmeric powder _ 1/2 tsp
Chilly Powder _ 1 tsp
Salt _ as needed
Sugar_ 1/2 tsp
Oil/butter _ as needed
Cream _ 1/4 cup
Milk_ 1/4 cup
To grind
Onion _ 1
Tomatoes _ 2
Garlic _ 4-5 pods
Ginger _ 1 inch long piece
Kashmiri red chilly _ 3
Cashew nut _ 4-5
To Temper
Cardamom _ 2
Jeera _ 1/2 tsp
Bay leaves _ 1
Cloves _ 2
Cinnamon _ a small piece
1. Wash and cut vegetables and keep aside.In a kadai saute onion, garlic, red chilly and tomatoes till the onion are light brown in colour and tomatoes become soft,keep aside .Let it cool down.Grind to a smooth paste adding cashews.
4.Now add the cooked vegetables with paneer and mix well .Add water(if needed) to adjust the consistency. Add 1/2 tsp of sugar and salt if needed.Cook for 5 min .
5.Simmer and add cream and milk.Keep in low flame for 2-3 minutes .Switch off and garnish with coriander leaves.
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