Ingredients: tomato,cumin powder (jeera),kashmiri red chilli powder,kashmiri dry red chilli,cloves garlic,carrot,baby corn,onion,turmeric powder,salt,green chilli,cardamom (elaichi) podsseeds,coriander seeds,garam masala powder,cinnamon powder (dalchini),green beans (french beans),black pepper corns,butter,cauliflower (gobi) florets,cashew nuts,ginger,green bell pepper (capsicum),cloves (laung)

Veg Makhanwala Recipe - North Indian Mixed Vegetables Gravy, 1/2 teaspoon Whole Black Pepper Corns,1 teaspoon Cumin powder (Jeera),2 Onions - finely chopped,6 Cashew nuts,1/4 teaspoon Turmeric powder (Haldi),1 Green Chilli,Salt - to taste,1 teaspoon Garam masala powder,1/4 cup Green Bell Pepper (Capsicum) - cut into 1 inch diagonals,1/4 cup Cauliflower (gobi) - small florets,1/4 cup Carrot (Gajjar) - cut into 1 inch diagonals,1 cup Homemade tomato puree,1 tablespoon Butter,1 inch Cinnamon Powder (Dalchini),2 Cloves (Laung),2 tablespoons Fresh cream,2 Kashmiri dry red chilli,1/4 cup Baby corn - cut into 1 inch diagonals,1/4 cup Green beans (French Beans) - cut into 1 inch diagonals,1 teaspoon Kashmiri Red Chilli Powder,Butter - to serve,5 cloves Garlic,1 Cardamom (Elaichi) Pods/Seeds,1 inch Ginger,1 teaspoon Coriander seeds, 45, North Indian Recipes, To begin making Veg Makhanwala Recipe, firstly clean and heat a skillet with butter on medium flame, add all the vegetables - carrot, capsicum, babycorn, beans and cauliflower.
Stir fry for about 5 minutes until the veggies are cooked yet have a bite and crunch to it.
Turn off the flame and set aside.
Heat butter in a heavy bottom pan over medium heat, add the cinnamon, cloves, cardamom, black pepper, whole dry red chillies, coriander seeds and cashew nuts.
Saute for a few seconds, until the aroma wafts in the air.
 At this stage add garlic, ginger, green chilli, onions and continue to cook.
Once the onions turn into a lovely brown colour.
Turn off the heat.
Once cooled transfer to a mixer jar and grind to a smooth paste adding a few spoons of water, if required.
Transfer the paste into a bowl and set aside.
Heat a kadai with the butter on medium flame, add the dry spice powders into this warm butter - salt,  turmeric powder, red chilli powder, cumin powder, garam masala powder and give it a good mix.Now add the freshly ground masala into the kadai, cover and cook for 3-4 minutes.
To this, add in the tomato puree and bring it to a brisk boil.
The Veg Makhanwala gravy will begin to bubble, now add in the cream, and give it a good stir.
Add the sauteed veggies into the bubbling Veg Makhanwala gravy, cover and continue to cook.
Cover the kadai and cook the Veg Makhanwala on low flame for five minutes and switch off the heat.
Once done, check the salt and spices and adjust to suit your taste.
Adjust the consistency of the Veg Makhanwala gravy with some milk.Transfer the Veg Makhanwala to a serving bowl, top with butter and serve hot.Serve Veg Makhanwala Recipe with Creamy Dal Makhani Recipe ,Tawa Paratha and Boondi Raita Recipe Spiced With Black Salt  for a special party or a weekend dinner.
You can end this delicious North Indian meal with Rich & Delicious Shahi Tukda Recipe.
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