Indian Makhani Veggies
Ingredients
- 2 cups chopped cauliflower, steamed
- 2 cups chopped broccoli, steamed
- 1 zucchini/summer squash, chopped & sauteed
- 1 bell pepper, chopped & sauteed
- 1 bunch collards, chopped & sauteed
- *Makhani sauce*
- 2 teaspoons Driftless Organics sunflower oil
- 3 mini onions, chopped
- 1 inch ginger chopped
- 5-6 cloves of garlic chopped
- 1 dry red chili or chili flakes to taste
- 1.5 cups crushed tomato
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 Tablespoon fenugreek
- 3/4 cup coconut milk (from can)
- 1/3 cup soaked cashews
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
Instructions
- In a pan, add oil and heat on medium heat. Add chopped onion and saute until golden, 6-7 minutes.
- Add ginger, garlic, chili and saute for another 2 minutes.
- Add the spices and mix.
- Add crushed tomatoes, salt, sugar, fenugreek, mix and cook around 8-10 minutes.
- Cool slightly, then blend with coconut milk and cashews into a smooth puree.
- Taste and adjust to your liking with salt or extra spice. Return to the pan, add the pre-cooked veggies and let simmer until thickened.
- Serve immediately & enjoy!
