Vegetable Makhanwala Recipe
Ingredients
100 grams (4 oz.) french beans
100 grams (4 oz.) cauliflower
100 grams (4oz.) carrots
1 teacup green peas
3 potatoes
3 onions
1 teacup fresh cream
2 tablespoons flour
1 teacup milk
4 tablespoons tomato ketchup
2 tablespoons butter
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.
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