Vegetable Makhani WW=6 pts (1/2 cup)

Vegetable Makhani WW=6 pts (1/2 cup)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 257.6
  • Total Fat: 15.6 g
  • Cholesterol: 26.2 mg
  • Sodium: 805.6 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Vegetable Makhani WW=6 pts (1/2 cup) calories by ingredient


Introduction

North Indian vegetable curry. Using the cashews is a must for this recipe. (I know because when I made it for a friend allergic to nuts and omitted the cashews, the dish was actually almost not edible! ^_-)
Worth 6 weight watcher points per 1/2 cup North Indian vegetable curry. Using the cashews is a must for this recipe. (I know because when I made it for a friend allergic to nuts and omitted the cashews, the dish was actually almost not edible! ^_-)
Worth 6 weight watcher points per 1/2 cup
Number of Servings: 6

Ingredients

    * 12 baby carrots (1/2 inch cubes)
    * 10-12 florets Cauliflower
    * 10-12 florets Broccoli
    * 8-10 French beans (1/2 inch pieces)
    * 2 medium sized Potatoes (1/2 inch cubes)
    * 1/2 cup frozen green peas
    * 1 tsp Salt
    * 2 tbsps Oil
    * 2 tbsps ghee
    * 1 Bay leaf
    * 1 inch stick Cinnamon
    * 3 Cloves
    * 2 Green cardamoms
    * 1 tsp fennel seeds (either this or star anise but one is a MUST)
    * 1 tbsp Ginger paste
    * 2 Green chillies (chopped; omit if for children )
    * 1.5 tsps Red chilli powder
    * 2 tsps Coriander powder
    * 1 tsp Cumin powder
    * 15 Cashewnut (ground a MUST)
    * 14 oz Tomato puree
    * 2 tbsps Honey (a MUST in recipe)
    * 1 cup fat free half and half
    * 1/2 tsp Garam masala powder
    * 1 lb Paneer (1/2 inch cubes)
    * 1/2 tsp Kasoori methi

Directions

*Blanch carrots, cauliflower, broccoli, French beans, potatoes, (add green peas toward end as they are quick to cook) in boiling salted water. Drain and keep aside.
* Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, star anise, ginger paste and a little water.
*Saute for two minutes then add green chillies, red chili powder, coriander powder and cumin powder.
*Sauté well. Add the blanched vegetables and stir.
*Add cashew nut paste, sufficient water and salt to taste. Mix and bring it to boil.
*Add tomato puree, stir and cook further for two to three minutes. Add honey and fresh cream and stir again.
* Add garam masala powder and paneer cubes. Mix well.
* Add roasted and crushed kasoori methi and stir.

Number of Servings: 6

Recipe submitted by SparkPeople user HCHATTERJEE.