Seasonal Vegetables in Makhani Sauce
Serves 20 to 25
1 cup clarified butter or vegetable oil
5 pounds mixed seasonal vegetables, cut into 1-inch dices
10 oz Sukhi’s Chicken Masala Sauce
1 ½ cups water
1 ½ cups heavy cream
1 cup coarsely chopped cilantro leaves
Heat the butter or oil in a large heavy bottom pan on medium heat. Add the vegetables and stir until they begin to change the color, about 3 to 4 minutes. Add the water, Chicken Masala Sauce, cream and stir continuously with a spatula to smoothen it out. Reduce the heat and simmer until the sauce is thick and the vegetables are cooked. Garnish with chopped fresh cilantro.
Vegetables may vary in cooking timings to be properly cooked. Its best to steam the vegetables that take long time to cook and add them to the sauce.