Vegetable Makhani Recipes
CREAMY VEGGIE KORMA
Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
- Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
- Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium
VEGETABLE MAKHANI
Make and share this Vegetable Makhani recipe from Food.com.
Provided by HeatherDawn._
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
- Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
- Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
- Sauté well. Add the blanched vegetables and stir.
- Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
- Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
- Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
- If adding, add roasted and crushed kasoori methi and stir gently.
Nutrition Facts : Calories 489.5, Fat 35.5, SaturatedFat 18.4, Cholesterol 96.8, Sodium 1341.8, Carbohydrate 40.6, Fiber 6.4, Sugar 18.1, Protein 8.1
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