Makhmali Veg Handi

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Makhmali Veg Handi


Cooking Time

Preparation Time :20 Min

Cook Time : 25 Min

Total Time : 45 Min


Serves : 4
  • 1/4 cups vegetables:paneer cubes

  • 1/4 cups fresh green peas

  • 1/4 cups cauliflower florets

  • 1/4 cups boiled potato cubes

  • 1/4 cups sliced carrots

  • 1/4 cups chopped french beans

  • 2 tbsp for gravy :cashewnuts

  • 2 tsp poppy seeds

  • 1 nos big onion grated

  • 3-4 nos small tomatoes (boiled and pureed)

  • 2-3 nos green chilles chopped

  • 1/2 tbsp kasuri methi

  • 1 tbsp chopped coriander

  • 1/2 tbsp chopped mint leaves

  • 2 tsp garlic paste

  • 1 tsp ginger paste

  • 2 tbsp unsalted butter

  • 2 nos bay leaves

  • 3-4 nos cloves

  • 1 tsp black peppercorn crushed

  • 1 tsp salt

  • 1/2 tsp turmeric powder

  • 2 tsp sabji masala

  • 1 tsp red chilli powder

  • 1 cups sour cream

  • 1/2 cups full cream

  • 1/2 cups milk

  • 1 pinch cardamom powder


  • Branch all the vegetables in hot water and keep aside for 10 minutes until they dry up a little
  • Transfer them in a bowl along with paneer cubes . Now sprinkle 1tsp of kitchen king masala on the vegetables and mix gently with both the hands. Keep aside until in use.
  • Pressure cook cashews and poppy seeds with little water until 2 whistles. Once cooled sieve it and grind to a fine paste.
  • In a wok put oil and put bay leaves and cloves. Now add grated onion to it .
  • Cook on slow flame until golden brown in colour. You may now add ginger and garlic paste and cook until their raw aroma escapes.
  • Now add in tomato puree, salt, turmeric powder, red chilli powder, remaining kitchen king masala, mint leaves and kasuri methi. Mix well.
  • Keep stirring occasionally while cooking on medium flame until the gravy starts leaving the sides of the wok.
  • Now add in sour cream, full cream and milk . Mix and stir continuously on high flame till the first boil.
  • Gently add in the vegetables mixing them with the gravy. Keep on slow flame for 2-3 minutes.
  • Sprinkle cardamom powder, chopped coriander and crushed peppercorns. Serve hot with paratha or naan