Vegetable Makhanawala from Rick Stein's India

Name: Vegetable Makhanawala from Rick Stein's India
Ingredients: 800g mixed vegetables, such as potatoes, carrots, green beans, cauliflower and peas, chopped into 4–5cm pieces; 50g ghee; 1 medium onion, sliced; 25g / 5 cloves garlic, finely crushed; 25g / 5cm ginger, finely grated; 400g tomato passata; 1 tsp Kashmiri chilli powder; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp turmeric; ½ tsp garam masala; 1 tsp desiccated coconut; 1½ tsp salt; 25g cashew nuts; ½ tsp caster sugar; 75ml natural yogurt; 4 tbsp double cream; A handful of chopped coriander leaves, to finish

thehappyfoodie.co.uk

This vegetable makhanawala recipe takes inspiration from Rick Stein's travels to Goa. The vegetarian Indian dish is best served simply with fragrant coriander.

View full recipe on thehappyfoodie.co.uk

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Ingredients

800g mixed vegetables, such as potatoes, carrots, green beans, cauliflower and peas, chopped into 4–5cm pieces
50g ghee
1 medium onion, sliced
25g / 5 cloves garlic, finely crushed
25g / 5cm ginger, finely grated
400g tomato passata
1 tsp Kashmiri chilli powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp turmeric
½ tsp garam masala
1 tsp desiccated coconut
1½ tsp salt
25g cashew nuts
½ tsp caster sugar
75ml natural yogurt
4 tbsp double cream
A handful of chopped coriander leaves, to finish