Tuesday, October 16, 2012

Veg Makkanwala


Carrots, chopped - 1 cup
French , chopped - 1 cup
Fresh Green Peas - 3/4 cup
Cauliflower, cut into small florets - 1 cup
Babycorns, sliced - 1cup
Onions - 2
Capsicum, sliced - 1/2 cup
Garam Masala Powder - 1 1/2 tsp
Red Chilli Powder - 1 1/2 tsp
Kasoori Methi - 3 tbsps
Bay Leaf - 1
Fresh Cream - 4 tbsps
Salt to taste
Butter - 2 tbsps
Oil - 2 tbsps

For Gravy:

Onions - 3
Tomatoes - 3
Ginger - 1 1/2 inch long piece
Garlic Cloves - 5
Turmeric Powder - 1/4 tsp

For Smoking:

Charcoal - 1 small piece
A small metal cup
Ghee - 1 tsp


  1. For gravy, heat 1 tbsp oil in a pan. add chopped onions, tomatoes, ginger, garlic cloves and turmeric powder. Saute until onion turns translucent. Let it cool down to room temperature.
  2. Boil all the vegetables except capsicum with little water until the vegetables are cooked but still crunchy.
  3. Slice 2 onions.
  4. Heat oil in a pan. Add butter. When the butter melts, add bay leaf pieces. Saute for half a minute.
  5. Add onion and capsicum slices. Saute until onion turns translucent.
  6. Add boiled vegetables, red chilli powder, salt and garam masala powder. Mix well and cook for 5 minutes.
  7. Meanwhile, blend the sauteed onions and tomatoes into a smooth paste. Do not add water.
  8. Add this blended paste to the cooking vegetables. Continue to cook on medium flame for 7-8 minutes.
  9. Now slowly add the fresh cream and powdered kasoori methi. Mix well and cook for 5-6 minutes.
  10. Turn off the heat.
  11. Hold the charcoal piece on the flame until it turns slightly red and put it in a metal cup.
  12. Qucikly, place the cup in the center of the cooked vegetable gravy. Place the cup such that the it is immersed in the gravy till the brim from outside, but the gravy does not enter fill into the cup.
  13. Pour ghee in top of the hot charcoal and immediately cover the pan tightly.
  14. Open the lid before serving, remove the cup out and mix well.
  15. Serve hot with naan, rotis or phulkas of your choice.


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