Jain Vegetable Makhanwala | Chomasa Recipe | Restaurant Style Makhanwala Sabji

cream

🥗Healthier: coconut milk

💰Cheaper: yogurt

Coconut milk adds creaminess with fewer calories.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Frozen vegetables are often more affordable and convenient.

Take 5 tomatoes and 2 green chilies for the gravy.

Add 4 tablespoons of oil to the pan to heat up.

Add the tomatoes and green chilies to the pan and cook for 2 minutes.

Add half a glass of water and cook the tomatoes until soft.

Once cooked, let the tomatoes cool down, then transfer them to a blender to make a paste.

In the same pan, add 2 tablespoons of honey and 2 tablespoons of sugar.

Add 1 cup of capsicum to the pan and sauté for 5-7 minutes until it softens, then remove it to a bowl.

In the same oil, roast the paneer until golden and crispy.

Next, add 1 cup of raw banana to the pan and sauté for 5-10 minutes, stirring occasionally to prevent sticking.

For the tempering, add 2 tablespoons of oil and 1 tablespoon of ghee to a new pan.

Keep the gas flame low to prevent burning the spices.

Add 1 bay leaf, 1 clove, and black pepper to the pan and sauté for 2 minutes for flavor.

Add turmeric powder, coriander powder, Kashmiri red chili powder, garam masala, and asafoetida to the pan.

Add the tomato paste to the pan and mix well.

Pour in a glass of water and add salt to taste, then bring to a boil.

Once boiling, add all the vegetables including boiled peas and beans.

Finally, add the roasted paneer and kasuri methi, and cook for 5 minutes.

Add half a cup of cream at the end and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens