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Légumes au Beurre (Sabzi Makhani)

Name: Légumes au Beurre (Sabzi Makhani)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: IN
Ingredients: 500g mixed vegetables (cauliflower, carrot, green beans, peas), in bite-sized pieces; 40g butter; 1 tbsp oil; 1 onion, chopped; 1 tbsp ginger-garlic paste; 400g canned tomatoes; 30g cashews; 1½ tsp Kashmiri chili powder; 1 tsp garam masala; 1 tsp sugar or honey; 80ml cream; 1 tsp kasuri methi

⏱

20m

Prépa

🔥

30m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Chou-fleur, carottes, haricots et petits pois mijotés dans une sauce soyeuse tomate-beurre : la version végétarienne du butter chicken.

#indian#vegetables#makhani#butter#creamy#restaurant-style#cauliflower

Portions

Ingrédients

Nutrition

calories300

protein7g

carbs22g

fat21g

fiber7g

Par portion

Étapes

🔒

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Blanch the vegetables

Boil the vegetables in salted water for 4 minutes until just tender. Drain.

⏱4:00

Make the makhani sauce

Melt half the butter with the oil, cook the onion for 5 minutes, add the ginger-garlic paste, tomatoes, cashews and chili and simmer for 12 minutes. Blend until velvety smooth.

⏱17:00

Simmer

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Finish

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Blanch the vegetables

Boil the vegetables in salted water for 4 minutes until just tender. Drain.

⏱4:00

Make the makhani sauce

Melt half the butter with the oil, cook the onion for 5 minutes, add the ginger-garlic paste, tomatoes, cashews and chili and simmer for 12 minutes. Blend until velvety smooth.

⏱17:00

Simmer

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Finish

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History & Culture

The Story Behind the Dish

📍 Delhi restaurant cuisine📅 Late 20th century🥕 IN

'Makhani' means buttery, and the makhani sauce of tomatoes, butter and cream was made famous by Delhi's butter chicken. Restaurants soon applied the same luscious sauce to paneer, dal and mixed vegetables.

This vegetable version is a staple of North Indian restaurant menus and wedding buffets.