VEGETABLE MAKHANWALA / RESTAURANT STYLE GRAVY FOR ROTI

I usually try different side dish for roti/phulkas. Bringing the restaurant type of creamy, soft and smooth texture of gravy is quite challenging. Here is one such recipe which is easy to make and also taste absolutely yum. The Vegetables are simmered in rich tomato onion gravy, and has brilliant flavours. I saw this recipe in food groups, which was posted by nishmaa and wanted to try give it a try. Thank you so much for the wonderful recipe of vegetable makhanwala.
 Here we go for the recipe. Do try it out and keep me posted.




Ingredients :

Mixed Vegetable - 2 Cups.
Paneer / Cottage Cheese - 1/2 Cup ( Optional )
Shahi jeera - 1 Teaspoon
Kasoori Methi - 1 Table Spoon
Turmeric Powder - 1/4 Teaspoon
Chill Powder - 1 Teaspoon
Garam Masala - 2 Teaspoon
Garlic ( Finely Chopped ) - 1 Table Spoon
Butter - 2 Table Spoon

To Boil and make Puree :

Tomatoes - 3 Nos
Onion - 3 Nos
Cashewnut - 10 Nos
Kashmiri dry red Chili - 4
Cardamom - 3 Nos
Cloves - 4 Nos
A small piece of Cinnamon.

For Tadka / Tempering :

Butter - 1 Table Spoon
Kaassoort Methi - 1 Teaspoon
Kitchen King masala - 1 Teaspoon.

Method :

I have used carrots, French Beans, Cauliflower, Fresh Green Peas, Potato,  Sweet Corn, and Capsicum. First cut all vegetables in to small squares and steam it. When it is done sprinkle little salt over it and toss well, keep it aside.

Now take a pan, add roughly chopped tomatoes, onions, cashew nut, dry red chilli, cardamom, cinnamon, cloves, add enough water, boil it for 10 minutes, allow it to cool and grind it to a very smooth paste. 

Now again heat a pan, add butter, when it slightly melts add turmeric powder, kasoori methi, finely chopped garlic, and lastly jeera, keep the flame in sim and cook for a minute, Don't cook it until the garlic turns brown, it has to slightly change in color. Now add the tomato onion puree, garam masala, chill powder, salt and half cup of water. Cover and cook on medium heat for atleast 15 minutes. Check and stir in regular intervals. If required add little water.

Now mix in the steamed vegetables, and paneer and simmer it until everything comes to a roaring boil. In the mean time, Prepare the tadka, by adding butter in a pan, when its starts melting add chaser methi and kitchen king masala, give it a mix. add it to the gravy. 
Finally add finely chopped coriander leaves to it.

Yummy restaurent style mixed vegetable gravy is ready to eat. Serve hot with roti/phukas or plain rice.

Notes :

I have used kashmiri red chilies, it will not be spicy so have added 4 in the recipe. If your using normal red chilli reduce it accordingly

You can use normal cooking oil instead of butter.

You can add vegetables of your choice.

Panner is optional.

If Kitchen king masala is not available replace it with garam masala.

If your garam masala is very spicy reduce the chili Powder and use it accordingly.