Vegetable Makhanwala Recipe

Method

Deep fry the paneer cubes lightly. Chop the vegetables into cubes.
Boil the vegetables and paneer with the rest of the ingredients A till cooked.
Strain the vegetables and paneer from the milk and keep the milk aside. Throw away the garlic, onion, cinnamon, bay leaves and ginger. Keep the vegetables for later use.
For the gravy, pound chillies, garlic and ginger together.
Brown the onion in the butter and add the pounded ingredients followed by tomato paste and cook till oil surfaces.
Add the strained milk and the vegetables, red chilli powder, salt and the tandoori colour.
Add the water, cover and cook on slow fire for about 5 minutes.
Before serving add the garam masala, coriander leaves and the cream