Subz Makhanwala

1. 1
   prep · ~5 min

   Blanch the vegetables.

   Bring water to a boil in a saucepan. Add cubed potato, carrot, green peas, chopped beans, and cauliflower florets. Boil for 5 minutes until just tender. Drain and set aside.

2. 2
   saute · ~6 min

   Start the makhanwala gravy base.

   1.Melt butter in a kadhai over low heat.

   2.Add bay leaf, cinnamon, cardamom, and cloves. Sauté until fragrant (30 sec).

   3.Add chopped onions and cook until translucent (4-5 min).

   4.Add ginger paste, garlic paste, and green chili. Sauté until raw smell disappears (1 min).

   TIPKeep the heat low — butter burns quickly and can turn bitter.
3. 3
   saute · ~9 min

   Cook the tomato masala.

   1.Add the tomato puree and cook, stirring, until it thickens and the butter starts to separate (6-7 min).

   2.Mix in the cashew paste, red chili powder, turmeric, cumin powder, and sugar.

   3.Sauté until the masala is glossy and aromatic (2 min).

   TIPTomatoes must be cooked well — raw tomato taste will spoil the gravy.
4. 4
   simmer · ~7 min

   Simmer the gravy.

   1.Pour in 1 cup water and add salt. Bring to a gentle boil.

   2.Reduce heat and let the gravy simmer until it thickens slightly (5-7 min).

   3.Stir occasionally so it doesn't catch at the bottom.
5. 5
   simmer · ~4 min

   Add the vegetables and finish the dish.

   1.Gently fold the blanched vegetables into the simmering gravy.

   2.Cook for 3-4 minutes so the vegetables absorb the flavors.

   3.Sprinkle garam masala and crushed kasuri methi.

   4.Swirl in fresh cream and turn off the heat.

   TIPAdd vegetables just at the end to keep their texture — over-cooking turns them mushy.
6. 6
   garnish

   Garnish with chopped coriander leaves and serve hot with naan or roti.

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