Vegetable Makhani

• baby carrots (1/4-inch sliced 2 times lenthwise and once in half)↗6 -7
• cauliflower florets↗10 -12
• broccoli florets (1/2-inch pieces)↗10 -12
• medium potato (cut into bite size, 1/2-inch cubes)1 -2
• frozen green pea↗1⁄2 cup
• salt↗1 teaspoon
• oil2 tablespoons
• butter↗2 tablespoons
• bay leaf↗1
• inch cinnamon stick1
• cloves↗3
• green cardamoms↗2
• fennel seed1 teaspoon
• ginger paste (or 1-inch piece fresh chopped fine)1 tablespoon
• green chilies (chopped in half)↗2
• teaspoon red chili powder↗1⁄2
• teaspoons coriander powder↗2
• teaspoon cumin powder↗1
• cashew nuts (ground with little water to make paste)↗15
• ounces tomato puree or 14 ounces tomato sauce↗14
• tablespoons honey↗2
• cup fresh cream↗1
• teaspoon garam masala powder↗1⁄2
• lb panir (1/2-inch cubes) (optional)↗1
• teaspoon kasuri methi (optional)1⁄2
• teaspoon salt (or to taste)↗1

Step-by-step instructions

1. 1

   Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.

2. 2

   Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.

3. 3

   Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.

4. 4

   Sauté well. Add the blanched vegetables and stir.

5. 5

   Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.

6. 6

   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.

7. 7

   Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).

8. 8

   If adding, add roasted and crushed kasoori methi and stir gently.