Ingredients
for makhani gravy:
- 1 tsp butter
- 2 tsp oil
- 1 bay leaf
- 3 pods cardamom
- 1 inch cinnamon
- 5 cloves
- 2 tomato cubed
- ¼ cup cashew
- 2 clove garlic
- 1 inch ginger
- ½ tsp chilli powder
- ½ tsp salt
- 1 cup water
for boiling vegetables:
- water for boiling
- 1 tsp salt
- 20 florets gobi / cauliflower
- 1 carrot chopped
- 10 beans chopped
- ½ cup peas
- 1 cup palak / spinach chopped
for nizami curry:
- 2 tbsp oil
- 1 tbsp ghee
- 1 bay leaf
- 2 pods black cardamom
- 1 inch cinnamon
- 1 tsp cumin
- ½ tsp ajwain / carom seeds
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tomato chopped
- 1 tsp salt
- 1 cup water
- 1 chilli slit
- 15 cubes paneer
- ¼ cup cream
- 1 tsp sugar
- 1 tsp kasuri methi crushed
- ¼ tsp garam masala
- 2 tbsp coriander finely chopped
Instructions
how to make restaurant-style makhani gravy:
- firstly, in pan heat 1 tsp butter and 2 tsp oil.
- add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon and 5 cloves. saute until the spices turn aromatic.
- now add 2 tomato, ¼ cup cashew, 2 clove garlic, 1 inch ginger, ½ tsp chilli powder and ½ tsp salt.
- saute for a minute or until the tomato shrinks slightly.
- further add 1 cup water, cover and boil for 5 minutes or until tomatoes are cooked well.
- cool completely, and blend to smooth paste. keep aside.
how to boil vegetables:
- firstly, in a large vessel take hot water, add 1 tsp salt and get to a boil.
- add 20 florets gobi, 1 carrot and boil for 2 minutes.
- now add 10 beans, ½ cup peas and 1 cup palak.
- stir and get to a boil. do not over the vegetables as they turn mushy.
- drain off the vegetables and keep them aside. you can use leftover water as veg stock to prepare soup or use to knead the dough.
- firstly, in a large kadai heat 2 tbsp oil and 1 tbsp ghee.
- add 1 bay leaf, 2 pods black cardamom, 1 inch cinnamon, 1 tsp cumin and ½ tsp ajwain.
- saute until the spices turn aromatic.
- now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
- further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder. saute until the spices turn aromatic.
- add 1 tomato and saute until the tomato turns soft and mushy.
- additionally, add prepared makhani gravy and 1 tsp salt.
- stir and cook until the oil separates from the gravy.
- now add boiled vegetables and mix coating the gravy well.
- further, add 1 cup water and 1 chilli. mix well adjusting the consistency as required.
- also, add 15 cubes of paneer and ¼ cup cream. mix well combing everything well.
- cover and simmer for 5 minutes, or until the flavours are absorbed well.
- now add 1 tsp sugar, 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy nizami handi with roti or naan.
Source: Hebbar's Kitchen
