Creamy Makhni Mixed Vegetables
Add 1 Makhni Paneer potli while cooking the tomato-onion base. Let it infuse for approximately 18–20 minutes, then lift it out before blending.
Ingredients
Vegetables
- Cauliflower florets — 150 g
- Carrot — 100 g, cut into small batons
- French beans — 100 g, cut into 3 cm pieces
- Green peas — 100 g
- Capsicum — 100 g, diced
- Oil — 1 tbsp
- Salt — ¼ tsp
Zaika Potli
- Makhni Paneer — 1 potli
For the Gravy
- Tomatoes — 450 g, chopped
- Onion — 1 small / about 80 g
- Ginger — 15 g
- Garlic — 4 cloves
- Butter — 2 tbsp
- Kashmiri chilli powder — ¾ tsp
- Coriander powder — 1 tsp
- Water — 1¼ cups
- Salt — ¾ tsp, then adjust
For Finishing
- Cream — 3 tbsp
- Kasuri methi — ½ tsp, crushed
- Fresh coriander — 1 tbsp
Cooking Instructions
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1Bring a saucepan of lightly salted water to the boil. Add carrot and beans and cook for 2 minutes.
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2Add cauliflower and cook for another 2 minutes. Drain immediately. The vegetables should remain distinctly firm.
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3Heat oil in a wide kadai. Add the blanched vegetables and capsicum and sauté over medium-high heat for 3–4 minutes until lightly coloured. Add peas during the final minute. Season lightly and remove from the pan.
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4Melt 1 tbsp butter in a saucepan.
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5Add onion, ginger and garlic and cook gently for approximately 3 minutes.
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6Add tomatoes, chilli powder, coriander powder, ¾ tsp salt, 1 cup water and the Makhni Paneer potli.
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7Cover and simmer for 18–20 minutes until the tomatoes are completely soft.
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8Remove the potli.
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9Blend the mixture until smooth. Strain if desired.
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10Melt the remaining tablespoon of butter in the kadai. Add the gravy and remaining ¼ cup water.
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11Simmer for approximately 5 minutes.
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12Add the prepared vegetables and simmer gently for only 4–5 minutes. The cauliflower should be cooked through but retain its shape, and the beans and carrots should still have some bite.
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13Reduce the heat and stir in cream and kasuri methi.
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14Taste and adjust salt. Finish with coriander.
Treat the vegetables and gravy as two separate components until the end. If raw mixed vegetables are simmered in the makhni sauce until tender, cauliflower can disintegrate while carrots remain firm and the gravy can become diluted by vegetable moisture.
🍽️ Perfect Serving Pairings
My Take On Creamy Makhni Mixed Vegetables
This is a practical restaurant-style mixed vegetable curry rather than another paneer variation. Carrot, beans, cauliflower and peas bring different textures to a smooth makhni gravy, while the Makhni Paneer potli provides its whole-spice and nutty aromatic foundation.
The Secret: Treat the vegetables and gravy as two separate components until the end. If raw mixed vegetables are simmered in the makhni sauce until tender, cauliflower can disintegrate while carrots remain firm and the gravy can become diluted by vegetable moisture.