Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegetable mushroom makhani. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vegetable Mushroom Makhani is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vegetable Mushroom Makhani is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook vegetable mushroom makhani using 27 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vegetable Mushroom Makhani:
- Prepare 200 - 250 gms Mushrooms
- Prepare 1 cup Green peas
- Get 1/4 cup carrots Chopped
- Take 1/4 cup Green beans
- Make ready 1/4 cup corn Yellow
- Make ready 200 - 250 gms Paneer
- Make ready 2 Tomatoes
- Make ready 1 Onions small
- Take 12 - 15 cashews Whole
- Make ready 1 inch Ginger
- Make ready 3 - 4 Garlic
- Make ready 1 - 2 Green chili slit
- Take ¼ tsp Turmeric powder
- Take ½ tsp chili powder Kashmiri red
- Take 1/2 tsp Coriander powder
- Take 1/2 tsp Garam masala powder
- Take ½ tsp Kasuri methi Fenugreek / dry leaves
- Make ready 1/2 tsp Mustard seed / Rai
- Make ready 1 / Bay leafTej patta
- Make ready 1 - 2 tbsps cream Malai Low fat / optional
- Get 2 tbsps Milk
- Make ready 1.5 cups Water
- Prepare 1 tsp sugar approx
- Take 2 tbsps Oil
- Make ready 1 tbsp Butter
- Prepare 1 tbsp Sugar
- Get as required Salt
Instructions to make Vegetable Mushroom Makhani:
- Rinse the mushrooms very well, wipe them and then chop them into medium size. Heat 2 tbsp oil in a pan, add the mushrooms & saute them till the water is dried up & until they turn light golden and keep them aside.
- Boil Peas, Carrots, Green beans, Corn and keep them aside. You can add many more vegetables you like.
- Chop paneer into small cubes & soak them in water & add 1/2 tsp salt and keep it aside.
- Soak cashew nuts in of hot milk for 20-30 minutes.
- Make a paste using onion, ginger and garlic. Add 1 tbsp of water if required.
- Thoroughly grind 2 large tomatoes and soaked cashew nuts with milk separately.
- Heat 1 tbsp oil or butter for a minute in a pan. Add bay leaf and mustard seeds.
- After the seeds crackle add the onion-ginger-garlic paste and saute stirring often until the paste turns golden.
- Then add the tomato-cashew puree and saute stirring until the oil leaves the sides of the paste.
- Add all the spices - Kashmiri red chili powder, Coriander powder, Garam masala powder. Stir, mix and saute for 4-5 minutes till the gravy thickens.
- Add water, salt and sugar. After stirring for a minute add spilt green chillies. Simmer till the makhani thickens.
- Add Kasuri methi/dry Fenugreek leaves and add Low fat cream/ Malai.
- Add Mushrooms & add all the boiled vegetables & paneer and simmer them for 4-5 minutes.
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