Makhani Sabzi Ingredients 3 tablespoons Butter 2 cups Mixed vegetables 1/4 cup Green peas 1 small Capsicum 2 tablespoons Cream 1/4 cup Water 1/4 teaspoon Garam masala 2 tablespoons Chopped coriander leaves 1 medium Onion 1 tablespoon Chopped ginger 1 teaspoon Chopped garlic 1 tablespoon Chopped green chillies 1 teaspoon Chilli powder 2 Cloves 1/2 inch Cinnamon 2 Cardamoms (green) 2 tablespoons Cashew nuts 1 teaspoon Poppy seeds 2 tablespoons Oil Method You can use a mix of vegetables for this recipe: carrots, French beans, potatoes and cauliflower. Boil the vegetables and peas. Deseed and dice the capsicum. Chop the onion, coriander leaves and the cashews. First make a masala paste by browning the onion, ginger, garlic, chillies, chilli powder, cloves, cinnamon, cardamom, cashews and poppy seeds in oil and grinding to a fine paste. Melt the butter in a separate pan. Add the mixed boiled vegetables, green peas and capsicum. Fry on a medium flame for 2 minutes. Add the cream and masala paste. Fry for 3 mintues, stirring. Add the water, salt and garam masala. Cook uncovered on a high flame for 2 mintues. Garnish with coriander leaves. Serve hot with either tandoori rotis, naans or parathas. Serves : 4 Time : 35 mins.   Back to Punjab Cuisine

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