Vegetable Makhani Gravy| Restaurant style Veg Gravy
It is easy to recreate restaurant style red gravy at home with minimal ingredients. This Vegetable Makhani goes well with Rice and Roti
Servings Prep Time
10people 25minutes
Cook Time Passive Time
40minutes 15 minutesSoaking time for Cashewnuts
Servings Prep Time
10people 25minutes
Cook Time Passive Time
40minutes 15 minutesSoaking time for Cashewnuts
Ingredients
For the Base Gravy
Vegetables and Paneer to go into the gravy
Instructions
Preparation of Base Gravy :
  1. Soak Cashewnuts in 1/2 cup warm milk for atleast 15 minutes
  2. Grind them to a smooth paste and keep it aside
  3. Chop 10 tomatoes roughly and then pressure cook them along with a green chilli & ginger garlic pieces
  4. Turn off after one whistle. Once they are cooled down grind it to a smooth paste and keep it aside
  5. Turn on ‘Saute’ mode in Instant Pot. (if you don’t have an IP use any wide bottomed pan)
  6. Add half tablespoon butter and 1 teaspoon Oil to the Instant Pot
  7. Add two finely chopped tomato and saute for a minute.
  8. Add the Tomato+Ginger+ Garlic+Green Chilli paste to the pot and continue stirring
  9. Add salt, turmeric powder, kashmiri red chilli powder and regular chilli powder
  10. Let the whole mixture boil for about 4-5 minutes
  11. If the mixture splashes you can keep the pot closed with the lid
  12. Add sugar and stir the mixture well
  13. Taste and see if there is enough salt and spice. Add extra if you want
  14. Add cashewnut paste,one cup milk and 1/4 cup water
  15. Stir everything together. Add Coriander powder, Garam Masala powder, MDH Kitchen King Masala Powder and a teaspoon of Oil
  16. Mix everything together
  17. The gravy will start to thicken
  18. If you want a runny gravy you can add more milk
  19. Or you can just leave it as it is
  20. Delicious Red Gravy Base is ready
Preparing the Vegetables
  1. Chop all the vegetables lengthwise
  2. Steam the vegetables mentioned in the list above except Paneer & Peas
  3. In Instant Pot add the chopped veggies, turn on ‘Steam’ mode and set the timer to 2 minutes
  4. Don’t add salt. Also make sure you don’t over steam. The vegetables should retain crunch
  5. Once they are steamed remove the veggies from Instant Pot and keep it aside
  6. Heat a teaspoon of Oil in a pan and saute Paneer pieces for a minute
  7. Remove them from pan
  8. Now add the steamed veggies and saute for a minute or two with a pinch of salt
  9. Once the moisture is removed from the vegetables remove them from pan
  10. Add sauteed veggies, paneer & frozen peas to the base gravy
  11. Mix everything well. Adjust salt
  12. Garnish with crushed kasuri methi leaves and add a teaspoon of milk on top before serving
Recipe Notes

 

 


 

 

 

 

 

Quick and Simple Base Gravy Recipe for two :

1. Grind 3 tomatoes along with ginger and garlic pieces, a small green chilli to a smooth paste

2. Soak 10 Cashew Nuts in Milk for 5 minutes and grind that to a smooth paste

3. Heat a teaspoon of Butter in a pan and add Paneer Cubes. Pan fry Paneer cubes for few seconds and remove it from the pan. Keep them aside. In the same pan add one finely chopped onion and one tomato and saute for 2 minutes

4. Add the ground Tomato Paste to the pan and add 1/2 teaspoon salt, 1/2 tsp Turmeric Powder, 1/2 tsp Kashmiri Red Chilli Powder, Red Chilli Powder and coriander powder

5. Mix everything together and let them boil for 5 minutes in low flame

6. Once the tomato paste is reduced add Cashewnut paste, little water and 1/2 cup milk

7. Add a teaspoon of oil and keep stirring the mixture. It will start to thicken in 2-3 minutes. Add extra milk if you want a runny gravy

8. After a minute or two add Sauteed Paneer and Frozen peas

9. Mix everything well. Adjust salt and serve this simple Paneer Peas gravy with Roti or Rice