55min 2 ppl
Vegetable Makhani
60 minutes
2 people
Medium
60 min · 12 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 12g
Carbs 36g
Fats 28g
About this dish
A colourful medley of roasted vegetables simmered in the classic silky, buttery makhani sauce. The blended tomato base is as luxurious as the meat versions, with none of the complexity.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflower0.5 small, in florets
- Carrots1 medium, peeled, 2cm chunks
- Red Pepper0.5 large, deseeded, 3cm pieces
- Green Beans100 g, trimmed and halved
- Onion0.5 large, finely diced
- Garlic Cloves2.5 minced
- Fresh Ginger15 g, grated
- Fresh Corianderto serve
Dairy & Eggs
- Unsalted Butter30 g
- Double Cream100 ml
Tins & Jars
- Chickpeastinned200 g, drained and rinsed
- Tomato Purée1.5 tbsp
- Chopped Tomatoestinned200 g
Spices & Seasonings
- Ground Turmeric0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Salt0.25 tsp
- Cumin Seeds0.5 tsp
- Green Cardamom Pods1.5 lightly crushed
- Ground Coriander0.5 tsp
- Garam Masala0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- Honey0.5 tbsp
Utensils
- two baking trays
- large heavy pan
- stick blender
- wooden spoon
- chef's knife
- cutting board
- grater
Method
1
Break the cauliflower into florets. Peel and cut the carrots into 2cm chunks. Deseed the red pepper and cut into 3cm pieces. Trim and halve the green beans. Drain and rinse the chickpeas. Finely dice the onion, mince the garlic, and grate the ginger. Lightly crush the cardamom pods.
Approx. 15 minutes
2
Preheat the oven to 220°C / 200°C fan. Toss the cauliflower, carrots, pepper, green beans, and chickpeas with 1.5 tbsp vegetable oil, turmeric, Kashmiri chilli powder, and 0.25 tsp salt. Spread across a baking tray.
Approx. 5 minutes
3
Roast for 25 minutes, turning once, until tender and beginning to char at the edges.
Approx. 25 minutes
4
Meanwhile, melt 15g of the butter in a large heavy pan over medium heat. Add the diced onion and cardamom pods. Cook for 10 minutes until golden.
Approx. 10 minutes
5
Add the garlic, ginger, and cumin seeds. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
6
Stir in the tomato purée and cook for 2 minutes until darkened.
Approx. 2 minutes
7
Add the tinned tomatoes, ground coriander, garam masala, and Kashmiri chilli powder. Simmer for 12 minutes until thick.
Approx. 12 minutes
8
Remove the cardamom pods. Blend the sauce until smooth with a stick blender.
Approx. 2 minutes
9
Stir in the remaining 15g butter, double cream, and honey over low heat. Season with salt to taste.
Approx. 2 minutes
10
Add the roasted vegetables to the sauce. Simmer for 5 minutes to combine flavours.
Approx. 5 minutes
11
Rub the kasuri methi between your palms to release the aroma and stir in. Cook for 1 minute.
Approx. 1 minutes
12
Serve garnished with fresh coriander.
Approx. 1 minutes
