Vegetable Makhanwala Recipe
Ingredients
| French Beans | 100 Gram | |
| Cauliflower | 100 Gram | |
| Carrots | 100 Gram | |
| 1 teacup green peas | ||
| Potatoes | 3 | |
| Onions | 3 | |
| 1 teacup fresh cream | ||
| Flour | 2 Tablespoon | |
| 1 teacup milk | ||
| Tomato ketchup | 4 Tablespoon | |
| Butter | 2 Tablespoon | |
| 1/2 teaspoon chilli powder, ghee for deep frying, salt to taste | ||
Directions
Cut the vegetables into long strips.
Deep fry the potatoes in ghee.
Boil the french beans, carrots, cauliflower and green peas.
Mix the cream, flour, milk and tomato ketchup
Put the butter in a vessel and fry the sliced onions until pale in colour.
Add the vegetables, the prepared sauce, salt and chilli powder and cook on a very slow flame for 10 minutes.
Serve hot with parathas.
Note: If you like, add 1/2 teaspoon of curry powder along with the chilli powder.
Deep fry the potatoes in ghee.
Boil the french beans, carrots, cauliflower and green peas.
Mix the cream, flour, milk and tomato ketchup
Put the butter in a vessel and fry the sliced onions until pale in colour.
Add the vegetables, the prepared sauce, salt and chilli powder and cook on a very slow flame for 10 minutes.
Serve hot with parathas.
Note: If you like, add 1/2 teaspoon of curry powder along with the chilli powder.
Chef
