Vegetable Makhani (Creamy Indian Curry)

Steps

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1. 1
   Prepare ginger, garlic, cardamom, mace powder and red chilli powder; optionally add chopped green chillies for extra heat — this modern dish balances spicy, sweet and creamy notes.
   ▶ ≈0:00
2. 2
   Combine the spice and aromatics mixture with water to form the base gravy.
   ▶ ≈0:32
3. 3
   In a separate pan, heat a little oil and add the boiled potatoes with salt.
   ▶ ≈0:32
4. 4
   While the potatoes cook, have the paneer and mushrooms ready in a bowl.
   ▶ ≈0:46
5. 5
   In another pan, heat oil and temper cumin seeds, then add tomatoes and sauté; let it cool slightly.
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6. 6
   Blend the sautéed tomatoes into a smooth puree.
   ▶ ≈1:00
7. 7
   Add the prepared mushrooms, potatoes and paneer into the tomato gravy and mix well.
   ▶ ≈1:06
8. 8
   Season with garam masala powder, dried fenugreek leaves (kasuri methi) and honey, then mix well.
   ▶ ≈1:12
9. 9
   Finish by garnishing with blanched broccoli, butter and fresh cream for a rich, creamy touch, then serve.
   ▶ ≈1:19