Subz Makhanwala with Peas Pulao

Instructions

1. 1

   Sauté the Vegetables

   • Heat 1 tbsp of oil in a large pan or kadai over medium-high heat.
   • Add the carrots, green beans, and cauliflower. Sauté for 6-8 minutes until they are tender-crisp and have light golden spots.
   • Add the green peas and sauté for another 2 minutes.
   • Remove the vegetables from the pan and set them aside. This step ensures the vegetables retain a slight crunch.
2. 2

   Prepare the Makhani Gravy Base

   • In the same pan, add the remaining 1 tbsp of oil and 2 tbsp of butter. Let the butter melt.
   • Add the chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes, soaked cashews (along with their soaking water), Kashmiri red chili powder, turmeric powder, coriander powder, and 1 tsp of salt.
   • Stir well and cook for 3-4 minutes, until the tomatoes start to break down.
   • Pour in 1 cup of water. Bring the mixture to a boil, then reduce the heat, cover the pan, and simmer for 12-15 minutes until the tomatoes are completely mushy and oil begins to separate at the edges.
3. 3

   Blend and Strain for a Silky Gravy

   • Turn off the heat and allow the tomato-onion mixture to cool down for at least 15 minutes.
   • Transfer the cooled mixture to a high-speed blender. Blend until you achieve a completely smooth, velvety paste. Add a splash of water if needed to help it blend.
   • For a truly restaurant-quality texture, place a fine-mesh sieve over a clean bowl and pour the blended paste through it. Use the back of a spoon to press the puree, extracting all the smooth liquid. Discard the fibrous solids left in the sieve.
4. 4

   Assemble the Final Dish

   • Return the strained gravy to the same pan over medium-low heat. Add the remaining 1 tbsp of butter and bring it to a gentle simmer.
   • Stir in the sugar and the remaining 1/4 tsp of salt. Let it cook for 2 minutes.
   • Add the sautéed vegetables and paneer cubes to the gravy. Mix gently to coat everything.
   • Cover and simmer for 5-7 minutes, allowing the vegetables and paneer to absorb the flavors of the rich gravy.
   • Reduce the heat to low. Crush the kasuri methi between your palms and sprinkle it into the curry, followed by the garam masala. Stir well.
   • Finally, pour in the heavy cream. Stir gently for 1 minute until just combined and heated through. Do not let the curry boil after adding the cream to prevent it from splitting.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve hot with butter naan, roti, or jeera rice.