Veg Makkawala is a restaurant style rich creamy gravy in which the mixed vegetables are simmered in the gravy. Here I have used red gravy base and white gravy base to make this recipe. This is another addition to my restaurant style gravies. It is a masaledar sabzi that goes well with roti, naan, kulcha, chappathi. without much ado we will get into the recipe.

INGREDIENTS

First set of vegetables

Cauliflower – 1/4 cup

Corn – 1/4 cup

Peas – 1/4 cup

Turmeric powder – A pinch

Salt – As required

Second set of vegetables

Beans – 1/4 cup

Carrot – 1/4 cup

Potato – 1/4 cup

Turmeric powder – A pinch

Salt – As required

To make gravy

Ghee – 1 tsp

Onion – 1 (finely chopped)

Tomato – 1 (chopped)

Garam masala – 1 tsp

Red chilli powder – 1 tsp

Red gravy – 1 cup

White gravy – 1 cup

Fresh Cream – 1 tbsp

Butter – 1 tsp

Kasuri methi – To garnish

Coriander – To garnish

• First boil water in a vessel and add the first set of vegetables. To this add turmeric powder, required amount of salt for the vegetables.

• Allow the vegetables to cook. Strain and keep it aside.
• Again boil water in a vessel and add second set of vegetables. To this add turmeric powder and required amount of salt for the vegetables.

• Allow the vegetables to cook. Strain and keep aside.
• In a pan or heavy bottomed vessel add ghee and saute onion.
• Then add chopped tomatoes, garam masala, red chilli powder and allow it to cook.
• Then add the cooked vegetables, add little water and allow to boil for two minutes.

• Once the vegetables absorb the masala, add fresh cream, butter, red gravy, white gravy and the salt for the gravy.

• Allow everything to cook together for sometime.

• Finally garnish it with crushed jasuri methi and finely chopped coriander.

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