Going on a Plant-based diet does not mean that you have to give up on really delicious, rich food. So, here is a recipe that ticks all the boxes of a good Makhini. This Veggie Makhini is the ultimate plant based alternative to one of the dishes loved by one and all.
Ingredients
- 4 tomatoes
- Fistful cashews
- 4 pieces of black peppercorn,
- 3 pieces of clove,
- 1 black cardamom,
- 3 green cardamom,
- 1 Indian Bay leaf
- Salt
- Sugar
- 3 green chillies
- 1 teaspoon of ginger garlic paste
- 1 teaspoon red chilli powder
- 1 teaspoon Ground spices (Garam masala)
- Coconut cream
- Dried fenugreek
- Veggies of your choice (diced into bite sized cubes)-1 cup
Method
- For the pre prep, Start by chopping the tomatoes and add these in a pressure cooker along with cashews.
- Meanwhile, start off by adding spices and measuring the rest of the ingredients.
- Add salt. sugar and cook the whole mixture up to five whistles
- Once the tomato puree is cooked, blend this all in a mixture.
- Preparation of gravy
- Add tomatoes, cashews, black peppercorn, clove, cardamoms, salt, sugar, tez patta (Indian bay leaves) in a pressure cooker. Cook until five whistles. Blend these to a paste.
- Heat oil in a vessel, add three slit green chillis, ginger garlic paste and cook it for a while.
- Add red chilli powder in the vessel and at 3 seconds later add some water to give gravy a good red colour. Add the tomato paste to it.
- Add salt, sugar for seasoning, garam masala powder to the cooking vessel. Add some coconut cream to the mix.
- To make the veg makhni, add the veggies to the gravy and cook until tender.
- Garnish the gravy with fenugreek fried leaves (kasuri methi) Let the gravy cook for a while.
- Serve it hot and let them wonder if it is as tasty as the conventional makhni gravy…!