Ingredients: 1 tbsp butter, salt – as per taste, 1/4 cup carrots – chop, 1/4 cup capsicum (green) – cut, 1/4 cup green beans – cut, 1/4 cup baby corn – chop Take, 1/4 cup cabbage – cut it, 1 tbsp butter, 2 long, 1 cardamom, 1 inch cinnamon, 2 dry kashmiri chillies, 1 tsp coriander seeds, 1/2 tsp whole black pepper, 6 cashew nuts, 5 long garlic, 1 inch ginger, 1 green chilli, 2 onions – finely chopped, salt – as per taste, 1 tsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 1 tsp cumin powder, 1 tsp hot Masala powder, 1 cup tomato puree, 2 tablespoons cream, butter – as per use
Time in minutes: 45 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To make the veg butterwalla recipe, first heat the butter in a pan. Add carrots, capsicum, baby corn, beans, cauliflower and cook for 5 minutes. Never cook softly, there should be little crunch in the vegetable. Turn off the gas and keep it aside. Heat butter in a pan. Add cinnamon, long, cardamom, black pepper, dry red chillies, coriander seeds, cashews and cook for 2 minutes. After 2 minutes, add garlic, ginger, green chillies, onions and cook till the onion is golden brown. Take Turn off the gas and allow the mixture to cool. Pour this mixture in the mixer jar with some water and grind it into a paste. Take out in a bowl and keep it aside. Heat butter in a pan. Add salt, turmeric powder, red chilli powder, cumin powder, garam masala powder and cook for 2 minutes. Now add the ground mixture and cook for 3 to 4 minutes. Add tomato puree to it and let it boil. After boiling, add cream and mix it. After 1 minute add vegetables to it, cover the pan and cook it for 5 minutes. If you want more gravy then add some milk and mix. Pour the butter on top and serve. Serve the Veg Butterwala Recipe with Gourd Raita, Dal Tadka, Cumin Rice and Phulka for a special occasion.