Vegetable Makkhanwala

Vegetable Makkhanwala as the name indicates vegetables are cooked in butter. Cashewnut and Charoli provide thick consistency for the gravy. Tastes delicious. Goes well with roti, paratha. Normally garnish with fresh cream and coriander leaves.
Prep Time	15 Minutes
Cooking Time	20-30 Minutes
Serves	3-4 People
Ingredients	Mixed vegetable (Carrot, Beans, Potato, Broccoli) Finely chopped Onion Ginger Garlic Paste Milk Chilli Powder Dry Fenugreek Leaves Garam Masala Salt Sugar	2 Cup   1 Small 1 Tsp. ¼ Cup 1 Tsp. ½ Tsp. ½ Tsp. To Taste A Pinch
To Grind	Chopped Onion Chopped Tomato Cashew Charoli (Optional) Oil	1 Small 1 Medium 5-6 1 Tsp. A Little
To Season	Clove Cinnamon Cardamom Oil Butter	2 A Small piece 1 1 Tsp. 1 Tbsp.
Method 1.     Cut all the vegetables to desired sizes and cook in a microwave oven with ½ glass of water on HIGH for 4-5 minutes and set aside. 2.     In a pan take a little oil, add Charoli and Cashew and roast for ½ minute. Now add onion and sauté for 2-3 minutes. Now add tomatoes and cook till the tomatoes are soft and switch off the stove. Let it cool and then grind this into paste. 3.     Now in a pan heat oil and butter. To this add Cinnamon, Cardamom and clove. Now add chopped onions and crushed dry fenugreek leaves and sauté for 2-3 minutes. Add ginger garlic paste and sauté for 2 more minutes on medium to low flame. 4.     To this, add the ground paste and cook for 3-4 minutes. Add red chilli powder and Garam Masala and stir. Add milk and cook for 2-3 minutes. 5.     Now add the microwaved vegetables to the above mixture and cook for 3-4 minutes. Adjust the consistency of the gravy by adding water. Add salt and sugar and cook till the vegetables are done. Garnish with coriander leaves. Note: The charoli seed is lentil-sized, is slightly flattened and has an almond-like flavor. This gives thickness to the gravy.