Vegetable Makhni Jalfrezi

Add whole garam masala in the muslin cloth and tie it. Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saut it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.

Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).

Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it.

Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.

Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.

Heat butter in a pan add parboiled vegetables cut them into lengthwise (carrot, beans, cauliflower, paneer, baby corns) saute this and add onions, bell peppers (red, green, yellow) saut this for some time and add makhani gravy and cook this for 5 minutes and add garam masala, spring onions (optional), chopped coriander, toss it and add cream and mix it, switch off the flame.