March brings the onset of spring, probably my most favorite season of the year. Those gloomy days are behind us. I see flowers blooming everywhere on my daily walks around the neighborhood, the colors brightening my mood and truly bringing a “spring” in my step. I am loving the green mountains around, lush from all that rain we endured last month.
Inspiration for my Spring Vegetables and Paneer Makhani
I am seeing asparagus and fresh peas at our local farmers market, so I had to bring a fun spring twist to one of my favorite Indian restaurant style dishes: Vegetable Makhani. I am calling it my Spring Vegetables and Paneer Makhani. Along with cremini mushrooms and paneer for protein (and because my son loves paneer!), this dish makes for a well balanced meal.
This is a fun way to use asparagus once you tire of grilling it, stir-frying it or putting in pasta. (I also like to use asparagus and peas to make a green, herby pesto of sorts for the teens’ lunch boxes.)
What is makhani?
Makhani is derived from the word “makhan,” which literally means butter in Hindi. It’s a rich, flavorful sauce made with tomatoes, alliums and dry spices, along with a cashew paste, that forms the base of many dishes from the Northern part of India.
Think Butter Chicken or Chicken Makhani, Butter Paneer or Paneer Makhani. The sauce is versatile and can be used interchangeably with your choice of protein.
Ingredients for the Spring Vegetables and Paneer Makhani
The ingredients for the Spring Vegetables and Paneer Makhani are:
Tomato-Cashew Sauce
- Cashews
- Tomatoes
- Tomato paste
- Red onion
- Alliums like garlic and ginger
Sauteed Vegetables and Paneer
- Unsalted butter
- Fresh asparagus
- Green peas
- Cremini mushrooms
- Paneer
Makhani
- Unsalted butter
- Bay leaf
- Cumin seeds
- Cardamom pods
- Cinnamon stick
- Kashmiri red chilli powder
- Garam masala
- Salt and pepper
- Sugar
- Heavy cream
- Dried fenugreek leaves
- Cilantro
How to make the Spring Vegetables and Paneer Makhani
I have simplified this makhani recipe for you so that there are fewer steps than a regular restaurant-style preparation.
The makhani starts off by making a tomato-cashew sauce by simply blending tomatoes, tomato paste, alliums and raw cashews that have been soaked in hot water. The soaked cashews lend a lovely, creamy texture.
Next, I saute the vegetables in butter, until al dente. You want them soft and charred on the outside, yet have a slight bite to them. The best way to do this is to cover the skillet and let the steam do the work, uncovering to stir a couple of times. Then I add the paneer, lightly browning the cubes on all sides.
This is when I return to the makhani sauce. I’ll saute whole spices like bay leaf, cumin seeds, cinnamon and cardamom in butter. Your kitchen will smell intoxicating with the fragrance of all those spices. Then we cook the tomato-cashew sauce, along with dry spices, to form a slightly thick sauce.
- Age-old restaurant trick: A tad bit of sugar is added to offset the tanginess of those tomatoes and the spice levels. That is an age-old Indian restaurant trick: Balance the spice with the sweet for that perfect harmony of flavors.
The vegetables and paneer go in, along with heavy cream and a dusting of dried fenugreek leaves. You can find dried fenugreek online or at an Indian grocery store. It adds great flavor, but if you can’t find it, feel free to omit it.
Veganize this dish?
The best part about this dish is that it can easily be veganized by using vegan butter instead of unsalted butter, coconut cream instead of heavy cream and tofu instead of paneer. The makhani pairs well with basmati rice and store-bought naan of your choice (or both). The leftovers can be stored in the fridge for up to two days.
Now, you can also bring this restaurant-style dish to your home — and make it your own to suit your family’s needs.
What kind of tomato paste should I use?
I use the tomato paste from Trader Joes that comes in a tube. It can be stored in the fridge for a long time since it is in a tube.
Can I use frozen peas?
Yes absolutely. If you do not have access to fresh peas, feel free to use frozen peas.
How can I make the store-bought paneer soft?
Soak the store-bought paneer cubes in hot water for 15-20 minutes. Pat them to dry off the excess water, and then saute the paneer. Your paneer will be much softer.
How do I store the leftovers?
Leftovers can be stored in an airtight container for upto 2 days.
Other restaurant style Indian weeknight meals on the blog are:
- Tofu Matar
- Paneer and Aloo Kofta in Saag Curry
- Beetroot Tikkis
- Baigan Bharta with Herby Yogurt and Naan Chips
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Spring Vegetables and Paneer Makhani
Ingredients
Tomato-Cashew Sauce
- 20 raw cashews soaked in hot water for 10 minutes
- 2 medium tomatoes, chopped into quarters
- 1 small red onion, chopped into quarters
- 3 tablespoons tomato paste
- 4 garlic cloves
- 1 inch ginger
Sauteed Vegetables and Paneer
- 3 tablespoons unsalted butter, divided
- 20 asparagus (if thinner asparagus, use about 25), bottoms trimmed and each stalk cut into 3–4 pieces
- 3/4 cup peas
- 8 cremini mushrooms, chopped into quarters
- 1 1/4 cup paneer, cut into 1/2-inch cubes
Makhani
- 1 tablespoon unsalted butter
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 cardamom pods
- 1/3 cinnamon stick, broken into smaller pieces
- 2 teaspoons Kashmiri red chile powder
- 2 teaspoons garam masala
- 1 1/2 teaspoons table salt
- 1 teaspoon black pepper
- 2 teaspoons granulated sugar
- 1/2–3/4 cup water
- 1/4 cup heavy cream
- 2 teaspoons dried fenugreek leaves (optional)
- 2 tablespoons cilantro, finely chopped
To serve
- Naan
- White rice
Get Recipe Ingredients
Method
Make the Tomato-Cashew sauce
- In a high-speed blender, blend the cashews along with ⅓ cup of the soaking water, tomatoes, onion, tomato paste, garlic and ginger until it forms a smooth paste. Set aside.
Sauteed Vegetables and Paneer
- In a large skillet, on medium heat, add 2 tablespoons of the butter. Once the butter is melted, add the asparagus, peas and mushrooms. Stir to coat the vegetables with the melted butter. Cover with a lid for a minute, allowing the steam to cook and soften the vegetables. Uncover the lid and stir the vegetables so they start charring evenly. Cover again for another minute or two. Uncover the lid and stir occasionally for another minute. The vegetables should be just softened but retain a little bite. Remove into a bowl and set aside.
- Add the remaining tablespoon of butter. Add the paneer and saute in the butter for about a minute. Stir occasionally, turning all the paneer pieces until all sides are lightly browned, about 4-5 minutes. Remove into the same bowl and set aside.
Makhani
- In the same skillet, add the butter. Once melted, add the dry whole spices like bay leaf, cumin seeds, cardamom pods and cinnamon, and saute for a minute. Add the tomato-cashew sauce and stir continuously for a minute.
- Add the dry spices (Kashmiri red chile powder, garam masala, salt and black pepper) and sugar, and stir continuously for a minute. Cover with a lid and cook for about 2-3 minutes, stirring occasionally.
- Uncover the lid, add the heavy cream and ½ cup of water and stir to combine. You can add more water if you want a thinner sauce. Cook for about 2-3 minutes.
- Add the sauteed vegetables and paneer and mix to combine. Cook the makhani for about 3-4 minutes to meld the flavors.
- Crush the dried fenugreek between the palms of your hands and sprinkle onto the makhani. Mix to combine.
- Garnish with cilantro leaves.
- Serve immediately with rice and/or naan.
Note: Leftovers can be stored in an airtight container and in the fridge for up to 2 days.
Notes
Veganize this dish?
- The best part about this dish is that it can easily be veganized by using vegan butter instead of unsalted butter, coconut cream instead of heavy cream and tofu instead of paneer. The makhani pairs well with basmati rice and store-bought naan of your choice (or both). The leftovers can be stored in the fridge for up to two days.
What kind of tomato paste should I use?
- I use the tomato paste from Trader Joes that comes in a tube. It can be stored in the fridge for a long time since it is in a tube.
Can I use frozen peas?
- Yes absolutely. If you do not have access to fresh peas, feel free to use frozen peas.
How can I make the store-bought paneer soft?
- Soak the store-bought paneer cubes in hot water for 15-20 minutes. Pat them to dry off the excess water, and then saute the paneer. Your paneer will be much softer.
How do I store the leftovers?
- Leftovers can be stored in an airtight container for upto 2 days.
