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.  

Chef’s Tips:

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.

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