Makhani jalfreizi

Prep time : 10 mins

Cook time : 35 mins

Total time : 35 mins

Author :Vahchef

Main Ingredient : Mix Vegetable

(8 ratings)

25 reviews so far

Servings : 4 persons

Published date : February 19, 2019

Ingredients used in Makhani jalfreizi

Method:

• Add whole garam masala in the muslin cloth and tie it.
• Heat butter in a pressure cooker and put the garam masala sachet (cardamom, cinnamon, bay leaf, clove) in it, then add sliced onions, cashew nuts, saute it till onions are slightly transparent.
• In it, add salt, ginger garlic paste and cook this until ginger garlic paste raw flavour is gone.
• Add colour giving chilli or Kashmiri red chilli, green chillies, tomatoes, mix it well and let it cook with closed lid for about 15 to 20 minutes on a slow flame (5 to 6 whistles). Let it cool down, remove the sachet.
• Then by using a strainer, drain out the excess water and put the onion and tomato mixture into the blender and blend them to a paste and again strain it, after straining all, discard the seeds and peels of tomato.
• Now, cook the strained paste of tomatoes and onions for 20 minutes, season it with salt, sugar as required, mix it.
• In the same pan, add toasted kasoori methi (crush it with hands), once it comes to boil, switch off the flame.
• Heat butter in a pan, add par-boiled vegetables which are cut them into lengthwise (carrot, beans, baby corns), saute it.
• Add sliced onions and sliced bell peppers (red, green, yellow) to the above pan, saute this for some time.
• To it, add makhani gravy and cook this for 5 minutes. Later, season it with garam masala powder, spring onions (optional), chopped coriander leaves, toss it.
• At last, add fresh cream and mix it, switch off the flame.

DeliciousMakhani jalfrezi is now ready to serve.