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Vegetable Mushroom Makhani
Vegetable Mushroom Makhani

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We hope you got benefit from reading it, now let’s go back to vegetable mushroom makhani recipe. To make vegetable mushroom makhani you need 27 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Vegetable Mushroom Makhani:
  1. Use 200 - 250 gms Mushrooms
  2. Provide 1 cup Green peas
  3. Provide 1/4 cup carrots Chopped
  4. Prepare 1/4 cup Green beans
  5. Take 1/4 cup corn Yellow
  6. Prepare 200 - 250 gms Paneer
  7. Prepare 2 Tomatoes
  8. You need 1 Onions small
  9. Provide 12 - 15 cashews Whole
  10. Take 1 inch Ginger
  11. Provide 3 - 4 Garlic
  12. Use 1 - 2 Green chili slit
  13. Provide ¼ tsp Turmeric powder
  14. Use ½ tsp chili powder Kashmiri red
  15. Provide 1/2 tsp Coriander powder
  16. You need 1/2 tsp Garam masala powder
  17. Use ½ tsp Kasuri methi Fenugreek / dry leaves
  18. Provide 1/2 tsp Mustard seed / Rai
  19. Prepare 1 / Bay leafTej patta
  20. Provide 1 - 2 tbsps cream Malai Low fat /   optional
  21. Prepare 2 tbsps Milk
  22. Take 1.5 cups Water
  23. Prepare 1 tsp sugar approx
  24. Provide 2 tbsps Oil
  25. Prepare 1 tbsp Butter
  26. You need 1 tbsp Sugar
  27. Provide as required Salt
Instructions to make Vegetable Mushroom Makhani:
  1. Rinse the mushrooms very well, wipe them and then chop them into medium size. Heat 2 tbsp oil in a pan, add the mushrooms & saute them till the water is dried up & until they turn light golden and keep them aside.
  2. Boil Peas, Carrots, Green beans, Corn and keep them aside. You can add many more vegetables you like.
  3. Chop paneer into small cubes & soak them in water & add 1/2 tsp salt and keep it aside.
  4. Soak cashew nuts in of hot milk for 20-30 minutes.
  5. Make a paste using onion, ginger and garlic. Add 1 tbsp of water if required.
  6. Thoroughly grind 2 large tomatoes and soaked cashew nuts with milk separately.
  7. Heat 1 tbsp oil or butter for a minute in a pan. Add bay leaf and mustard seeds. 
  8. After the seeds crackle add the onion-ginger-garlic paste and saute stirring often until the paste turns golden.
  9. Then add the tomato-cashew puree and saute stirring until the oil leaves the sides of the paste.
  10. Add all the spices - Kashmiri red chili powder, Coriander powder, Garam masala powder. Stir, mix and saute for 4-5 minutes till the gravy thickens.
  11. Add water, salt and sugar. After stirring for a minute add spilt green chillies. Simmer till the makhani thickens.
  12. Add Kasuri methi/dry Fenugreek leaves and add Low fat cream/ Malai.
  13. Add Mushrooms & add all the boiled vegetables & paneer and simmer them for 4-5 minutes.

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