Makhni OhVeg

Total Time: 20-25 min

Serves: 3-4 members Ingredients:

 ½ cup oil  ½ cup ginger garlic paste  ½ cup paste of boiled kaju  100g OhVeg chunks  ½ tbsp fennel seeds (saunf)  4-5 pcs cardamom  1 pcs small cinnamon (dalchini)  2 pcs tej patta  ½ tbsp cumin seeds  1 tbsp Kashmiri mirch powder  ½ tbsp coriander powder  ¼ tbsp turmeric powder  1 tbsp kasuri methi  ½ tbsp garam masala  Salt as needed  2 cup water  2 tbsp nutralite butter  ½ cup vegan cream (optional)  1 cup chopped onion  ½ cup chopped tomatoes  Chopped coriander leaves for garnish Method:

1. Heat ½ cup oil in a non-stick pan. Add saunf, cumin seeds, cardamom, cinnamon, tej patta & ginger garlic paste. Give it a sauté & wait until they sizzle & the raw smell goes away. 2. Now add onions then wait until they turn transparent to golden brown. 3. Add tomatoes & Kashmiri mirch powder & pour ½ cup of water. Let it cook for 2 min. 4. Then add the boiled kaju paste, give it a mix & let it cook for another 3-4 min. 5. Now add turmeric powder, coriander powder, garam masala, Salt & kasuri methi. Give them a mix. 6. Medium the flame & cook it for 2 min. 7. Add 100g of OhVeg Chunks & pour 1 cup of water.(Keep the chunks slightly small for best result). 8. Mix well & cook for 2-3 min. Until it looks like a gravy. 9. Add butter & cream for more amazing taste. Cook it for another 1-2 min. 10. Garnish with fresh coriander & your Makhni OhVeg is ready to serve with a naan, roti or rice.