250 grams Veg Meat
2 tablespoon RCM Health Guard Oil
For the marinate
2 Tablespoons lemon juice
1/2 teaspoon red chilli powder
1/2 teaspoon salt
3 tablespoons Ginger-garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 bay leaf
2 nos of cloves
1 stick of cinnamon
2 nos of black cardamoms
For The tomato puree
500 grams tomatoes (cut in 4 pieces)
8-10 nos cashew nuts
5 Green chilli (cut in 2 pieces)
1 teaspoon Kashmiri Red chilli powder
1/2 teaspoon Turmeric powder
1 small piece of Ginger
10 cloves of garlic
3 cups of water
Salt to taste
For the makhni taste
1/2 cup cream
2 tablespoons milk solid (grated khoya)
1 tablespoon butter
1/2 teaspoon sugar
1/2 tablespoon fenugreek leaf (kasoori methi)
Step 1: Open the Veg Meat packet and take out the pieces.
Step 2: Marinate Veg Meat with all the marinate ingredients for 20 minutes.
Step 3: Take sauce pan/deep pan and add all the ingredients of tomato puree into this then mix well and cook until tomatoes soft or cooked.
Step 4: After Cooked take out from the heat and let them cool, transfer into food processor jar and grind until the smooth puree.
Step 5: Heat 2 tablespoon oil in a pan, add all the whole spices and wait for till colour change then add marinated Veg Meat and cook on slow flame with continually stir for 5-8 minutes.
Step 6: Pour into this tomato puree and cook on very slow flame for 5-8 minutes
Step 7: Add all the makhni ingredients and mix well then cook 1 minute more. Now serve hot with naan/ roti.