Subz Makhani Recipe

• 1½ cups Mixed Vegetables (carrots, peas, cauliflower, French beans)
• ½ tsp Cornflour
• ¼ tsp Dried Fenugreek Leaves (kasuri methi)
• 3 cups Tomatoes (chopped)
• ¼ cup Red Pumpkin (chopped)
• 12-mm piece Ginger (chopped in small pieces)
• ½ cup Onions (chopped)
• 1 tsp Chili Powder
• ½ tsp Cumin Seeds (jeera)
• 2 large Garlic Cloves (chopped)
• 2 Cloves (laung)
• 1 Cinnamon Stick (dalchini)
• 1 tsp Oil
• ½ cup Low-fat Milk
• ½ tsp Sugar
• Salt (As per taste)
• 1 tbsp Coriander (chopped) - for garnishing

• Take a large pan and fill it with 3/4 cup water. Add red pumpkin, tomatoes, ginger, garlic, onions, cinnamon and cloves. Cover it with lid and keep it over low flame.
• Occasionally, check the vegetables. When they become soft, remove the pan from the heat and let it cool. Weed out cloves and cinnamon from the mixture and drain out the water.
• Using a blender, blend the vegetables to make a smooth puree.
• Take a non-stick pan and heat the oil in it. Add cumin seeds and when they start to crackle, add fenugreek leaves and chili powder. Mix well and cook for a few seconds.
• Now, add the vegetable puree (prepared before), sugar and salt in it and bring it to boil.
• Pout the milk in a cup and put cornflour in it. Mix it well and add to the prepared gravy. Turn the knob of the gas to low flame.
• On the low flame (simmer), add the mixed vegetable to the hot makhani gravy and cook for 5- 6 minutes.
• Remove from the flame and garnish the sabzi with freshly chopped coriander leaves. Your subz makhani is ready.