“Malai” or the clotted cream is extensively used in Indian cuisine. An ever favourite in sweet preparations, this is also used in spicy curries to add to its richness and texture. Here is a recipe… Malai vegetable /Vegetable makhanwala……. with a melange of vegetables in a tomato gravy appropriately combined with spices, butter and “Malai”. This dish is not just a rich medely of ingredients but nutrients too.
INGREDIENTS
- BOILED VEG( CARROT, BEANS, PEAS, POTATO, CAULIFLOWER) – 2 CUPS PER VEG
- ONION FINELY CHOPPED – 3 MEDIUM SIZE
- TOMATOES FINELY CHOPPED – 2
- GINGER CRUSHED – 1 INCH
- CASHEW NUT ( SOAK AND GRIND TO SMOOTH PASTE) – 2 TBSP
- OIL – 1 TBS
- CHILLI POWDER – 2 TSP
- CORIANDER POWDER – 3 TSP
- GRAM MASALA – 1 TSP
- TURMERIC POWDER – 1 TSP
- KASURI METHI( ADD ONLY AT THE END) – 1 TSP
- CREAM( FRESH MILK CREAM CAN BE ADDED) – 6 TSP
- BUTTER – 2 TBS
- SALT – TO TASTE
METHOD
- Add oil to a kadai. Add the chopped onions and saute till golden brown. Add chopped tomatoes and saute for 5 minutes. To it add the crushed ginger, dry masala and saute for 2 minutes.
- Heat 2 cups of water in a pan and add to the onion and masal mixture. Allow to cook.
- Once the mixture thickens, take half the mixture and cool. Once cool, grind the mixture to a paste. Add to the rest of the onion and masal mixture. Bring to a boil.
- Now add the veg and boil for 5 minutes.
- Add the cashew nut paste, cream and butter. Allow to simmer for 5 minutes.
- Add crushed kasuri methi and transfer to serving bowl.
