Recipe: Perfect Vegetable Mushroom MakhaniSolve

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Budget Vegetable Mushroom Makhani overstock.

Vegetable Mushroom Makhani You make sizzling sizzle Vegetable Mushroom Makhani applying 27 instructions and 13 moreover. Here you are score.

process of Vegetable Mushroom Makhani

  1. then 200 - 250 gms of Mushrooms.
  2. You need 1 cup of Green peas.
  3. give 1/4 cup of carrots Chopped.
  4. add 1/4 cup of Green beans.
  5. Prepare 1/4 cup of corn Yellow.
  6. also 200 - 250 gms of Paneer.
  7. use 2 of Tomatoes.
  8. use 1 of Onions small.
  9. add 12 - 15 of cashews Whole.
  10. This 1 inch of Ginger.
  11. Prepare 3 - 4 of Garlic.
  12. a little 1 - 2 of Green chili slit.
  13. also ¼ tsp of Turmeric powder.
  14. give ½ tsp of chili powder Kashmiri red.
  15. Prepare 1/2 tsp of Coriander powder.
  16. a little 1/2 tsp of Garam masala powder.
  17. then ½ tsp of Kasuri methi Fenugreek / dry leaves.
  18. This 1/2 tsp of Mustard seed / Rai.
  19. use 1 / of Bay leafTej patta.
  20. a little 1 - 2 tbsps of cream Malai Low fat /   optional.
  21. give 2 tbsps of Milk.
  22. This 1.5 cups of Water.
  23. use 1 tsp of sugar approx.
  24. You need 2 tbsps of Oil.
  25. You need 1 tbsp of Butter.
  26. a little 1 tbsp of Sugar.
  27. give as required of Salt.

Vegetable Mushroom Makhani prescription

  1. Rinse the mushrooms very well, wipe them and then chop them into medium size. Heat 2 tbsp oil in a pan, add the mushrooms & saute them till the water is dried up & until they turn light golden and keep them aside..
  2. Boil Peas, Carrots, Green beans, Corn and keep them aside. You can add many more vegetables you like..
  3. Chop paneer into small cubes & soak them in water & add 1/2 tsp salt and keep it aside..
  4. Soak cashew nuts in of hot milk for 20-30 minutes..
  5. Make a paste using onion, ginger and garlic. Add 1 tbsp of water if required..
  6. Thoroughly grind 2 large tomatoes and soaked cashew nuts with milk separately..
  7. Heat 1 tbsp oil or butter for a minute in a pan. Add bay leaf and mustard seeds. .
  8. After the seeds crackle add the onion-ginger-garlic paste and saute stirring often until the paste turns golden..
  9. Then add the tomato-cashew puree and saute stirring until the oil leaves the sides of the paste..
  10. Add all the spices - Kashmiri red chili powder, Coriander powder, Garam masala powder. Stir, mix and saute for 4-5 minutes till the gravy thickens..
  11. Add water, salt and sugar. After stirring for a minute add spilt green chillies. Simmer till the makhani thickens..
  12. Add Kasuri methi/dry Fenugreek leaves and add Low fat cream/ Malai..
  13. Add Mushrooms & add all the boiled vegetables & paneer and simmer them for 4-5 minutes..