Kadhai Vegetables with Paneer & Makhana

Kadhai Vegetables with Paneer & Makhana

Ingredients:
  • 2 1/4 tsp ghee 
  • 1 tsp butter 
  • 1/4 tsp whole cumin 
  • 1 bay leaf 
  • 1 tsp dry kasturi methi leaves 
  • Pinch of turmeric powder 
  • 1 tsp kashmiri red chilli powder 
  • 1/4 tsp red chilli powder (optional)
  • 1/2 tsp punjabi garam masala 
  • Salt to taste 
  • 1/4 tsp sugar (optional) 
  • 1 tsp ginger paste 
  • 1 tsp garlic paste 
  • 1/3 cup chopped onion (1/2 of a big onion ) 
  • 1 cup tomato puree (grind 4 medium size tomatoes) 
  • 1 cup roasted makhana 
  • 1/2 cup paneer cut into thick cubes .
  • 3 tbsp of cashew paste 
  • 3/4 cup french beans cut in 11/2" pieces 
  • 1 cup carrots cut in 1 1/2" pieces like a baton 
  • 1 cup cauliflower florets 
  • 1/3 cup peas 
  • 1/3 cup corn kernels 
  • 1/2 cup onion cut into thick strips 
  • 1/2 cup green capsicum cut into cubes 


Spices to be roasted and ground to powder;
  • 1 1/4 tbsp of whole coriander seeds 
  • 1 tsp whole cumin 
  • 4-5 whole red chillies 
  • 1/2-1 tsp whole peppercorns
  • roast each and then grind it together and keep aside .
Method to make cashew paste :
  • Put the cashews in a bowl put 1/4 cup water in it and heat it in a microwave for 30 seconds. 
  • This will soften the cashew.
  • Wait for the cashews to cool down and then grind them with a little bit of the same water till you get a smooth creamy paste. 
  • Add more of the warm water as needed
  • Add a pinch of salt and grind till you get a cream like smooth consistency
  • You can also store this in a clean dry bottle in the refrigerator for 3 to 4 days. 

Method for the Kadhai veg & paneer
  • Brush ghee in a kadhai and warm it a little
  • Add the makhana to the kadhai and roast the makhana, till it becomes a little beige in colour and gets crisp 
  • Remove and keep aside
  • Take a kadhai add 1 tsp ghee 
  • Warm it a little,then add the french beans and stir fry for few seconds
  • Next add the carrots and the cauliflower florets
  • Stir fry for few 30-40 seconds then cover and cook on low heat for few minutes
  • Then add the peas and mix it in 
  • Add a pinch of salt and stir fry for 30-40 seconds.
  • Now add the corn kernels
  • Stir fry for another few minutes 
  • Next add the cut onion and green capsicum 
  • Stir fry the vegetables for few minutes, making sure the vegetables are still crunchy and not overcooked or mushy
  • Remove the star fried vegetables and keep aside .
  • In the same kadhai in which you stir fried the vegetables, add the ghee and butter
  • Then add the whole cumin and the bay leaf, stir fry till the cumin becomes aromatic
  • Next add the ginger garlic paste ( careful this will splutter, so stand back a bit)
  • Saute on low heat till the raw smell of the ginger-garlic is gone
  • Then add the chopped onion
  • Stir fry till the onions become translucent or slightly transparent. (You can add a few tbsp of water if the pan starts catching at the bottom)
  • Now crush add the dry kasturi methi leaves
  • Stir fry for few seconds then add a pinch of turmeric powder, stir fry for few seconds 
  • Then add the kashmiri red chilli powder and the chilli powder (red chilli powder is optional)
  • Stir fry for 30-40 seconds
  • To this add the tomato puree (took 4 tomatoes and pureed it )
  • Take 1/4 cup water and rinse the grinder and add the water to the kadhai
  • Saute the tomatoes, when the water dries add the punjabi garam masala
  • Then add the roasted ground spices to the kadhai
  • Mix it in well and saute for a minute or so
  • Next add the stir fried vegetables to the kadhai
  • Mix it in gently
  • Add salt to taste
  • Add 1 1/2 cup hot water and mix it in 
  • Now add the roasted makhana and the paneer cubes 
  • Mix everything in gently together
  • Add 1/2 tsp dry kasturi methi leaves
  • Remove the bayleaf and discard it
  • Add 1/2 cup more hot water
  • Cook for few minutes on low heat 
  • Now add the cashew paste
  • Mix it in well and cook on low heat for few minutes.
  • To this add the sugar and mix it in (optional)
  • Lastly add 1/2 tsp butter (optional)
  • Remove from flame
  • Can garnish with a pinch of dry kasturi methi leaves
  • Serve with roti / jeera rice 

Note : can add or subtract vegetables as per your choice .
This dish serves 6-8 people