Vegetable Makhani
by Tarla Dalal
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Main procedure- Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
- Add the chilli powder and tomato pulp and cook for a few minutes.
- Add the cumin powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
- In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.
- Add this to the tomato gravy, along with the boiled vegetables, honey, milk, cream, paneer and salt and allow it to come to a boil.
- Serve hot with rotis or parathas.
- Approximately 4 large tomatoes yield 2 cups tomato purée.
- The paneer may be fried on a tava (griddle) before adding to the subzi.
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Accompaniments
Nutrient values per
Energy | 295 cal |
Protein | 7.8 g |
Carbohydrates | 21.4 g |
Fiber | 5.5 g |
Fat | 19.7 g |
Cholesterol | 0 mg |
Vitamin A | 1175.1 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.8 mg |
Vitamin C | 53.6 mg |
Folic Acid | 52.6 mcg |
Calcium | 231.7 mg |
Iron | 2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 90.1 mg |
Potassium | 351.6 mg |
Zinc | 1.1 mg |
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6 FAVOURABLE REVIEWS
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