Subzi Makhani - Mixed vegetables cooked in rich gravy

Cooking mixed vegetable dishes give a great sense of pride, especially if they have a heavy duty name ;) on every restaurant visits I remember ordering dishes which sound really royal ;) Malai murg, Murg Akbari, vegetable Jalfarezi….oooo don’t they sound great? And we know for sure they taste sooo..good.

They say what’s in a name? but I say It’s all in the name!...lol We ladies have a very special talent of turning some boring vegetable dishes into an interesting one. What more? Such innovations christened with Ola! An Eyebrow raising name…. can make any poor simple vegetable dish a show stealer! Hmmm…I can’t be wrong here?!

Without dwelling more on this topic, let me quickly come back to the recipe of the day, ‘Subzi Makhni’. I got this recipe from my good friend R, who is a great cook. R had invited our group of friends over for lunch. I completely loved the array of dishes she had prepared for us. However, I was bowled over by the look and taste of subzi makhani for which, I was quick enough to ask and note down the recipe from her.

I made this dish a couple of times at home. Thanks to R the dish turned out as good as it sounds :) It’s one of my fav. roti accompaniments ,but can't afford to make it very often ....and I think you can guess why? ;0 The recipe for the same follows.

For Subzi Makhni you’ll need:

2 cups mixed vegetables, ( carrot, potato, cauliflower, beans)

2-3 tbsp butter

½ cup green peas

2 tsp cream

¼ tsp garam masala

2 tbsp coriander leaves, finely chopped

1 medium onion, sliced

1 tsp ginger, finely chopped

1tsp garlic, finely chopped

1 tsp red chilli powder

1 tsp green chillies, finely chopped

2 cloves

½” cinnamon

elaichi 3

2-3 tsp cashew nuts

1 tsp poppy seeds

2-3 tbsp oil

Preparation:

STEP 1.

1. A. Brown the onions with a little oil, keep it aside for it to cool

B. Fry separately ginger, garlic, chillies, cinnamon, cashew nuts, poppy seeds in a little oil till it emanates aroma, set it aside and let it cool.

C. Grind it into fine past using little water.

STEP 2.

A. In a Kadhai/wok melt butter.

B. Add the vegetables (including peas) fry for about 2-3 minutes.

C. Now, add cream and masala paste and fry for another 2-3 minutes.

D. Add water (as per your desired consistency of the subzi), salt, garam masala.

E. Stir gently so that all the vegetables get evenly coated with the masala.

F. Cook it covered on a low flame till done, stir occasionally in between.

G. Garnish with coriander leaves and serve hot.

Tried and tasted Recipe of the week:

Stuffed n roasted Idlis

Yesterday being Sunday, I decided to make Idli's , Wanting to give a break to the same old white beauties I decided to make something different with them. I'd seen the make over that Madhuram of http://egglesscooking.com/ had given to the Idlis in one of her recent posts.

I Made the stuffed n roasted idlis and vola! they tasted really, really good! praise worthy innovation to happen to a simple humble dish like Idli Loved it till the last bite. Thanks Madhuram :)
click on the link for the recipe http://www.egglesscooking.com/2009/03/09/stuffed-roast-idli/