Indian ·
vegetarian ·
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 .
- 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
