Mix Veg Makhani

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat the probiotic butter spread in a pan and add cumin seeds, letting them toast and release their aroma.
   ▶ ≈1:37
2. 2
   Add minced ginger and garlic, cooking until fragrant.
   ▶ ≈1:53
3. 3
   Add the prepared vegetables—carrots, cauliflower, and beans—cut into decorative shapes like diamonds or pieces of your choice.
   ▶ ≈2:10
4. 4
   Season with salt and sauté the vegetables. Add a little water, cover, and simmer until the vegetables are partially cooked and tender.
   ▶ ≈2:24
5. 5
   Stir in the tomato puree and continue cooking, blending it well with the vegetables.
   ▶ ≈2:59
6. 6
   Add the kasuri methi (dried fenugreek leaves) for an authentic restaurant-style aroma and flavor.
   ▶ ≈3:59
7. 7
   Mix in the vegetable mayo and stir well, creating a creamy, lighter-colored gravy with a restaurant-style finish.
   ▶ ≈4:25
8. 8
   Add a small touch of honey to balance the sweetness of the gravy, but use sparingly.
   ▶ ≈4:52
9. 9
   Plate the dish and serve with a light sprinkle of kasuri methi on top. Enjoy alongside roti or rice for a complete weekend special meal.
   ▶ ≈5:05