• 4 tablespoons Butter
  • 2 tablespoons Oil
  • 1 Green Chili
  • 4 Kashmiri Red Chilies
  • 2 tablespoons Ginger Paste
  • 1 tablespoon Garlic Paste
  • 3 Tomatoes large 
  • 2 teaspoon tit-bit Veg Makhanwala Masala 
  • 2 tablespoons Fresh Cream
  • Salt to taste
  • 2 boiled potatoes 
  • 1/2 cup boiled cauliflower 
  • 1/2 cup boiled green peas 
  • 1/2 cup boiled carrot 
  • 1/2 cup fresh lettuce 


  1. In a large pan or kadhai, heat a tablespoon of butter and two tablespoons oil.
  2. Add green chili, red chillies, ginger, garlic paste and whole spices. Saute for a minute or two and add cashew nuts and tomatoes. Mix well. 
  3. Cover and cook this for ten to fifteen minutes till the tomatoes start breaking down. Switch off the flame and set aside to cool.
  4. Once cool enough to handle, grind the mixture to a smooth paste.
  5. In the same pan or kadhai, heat the remaining butter and add the ground paste from step
  6. Add tit bit Veg Makhanwala Masala ketchup, salt and sugar or jaggery (if using) along with 1/2 cup water. Bring this to a boil.
  7. Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix fresh cream in the curry and switch off the flame.
  8. Make a dough using 2 cups of maida and roll out like chapati 
  9. Fry on a pan for 2-3 minutes and let it cook 
  10. Mix all the boiled vegetables in a bowl and mash them and add the Veg Makhani masala to it. Combine well and add salt. 
  11. Make a semi circular patty and shallow fry it on a pan for 10-12 minutes . 
  12. Fold the roti and place the patty in between the roti and place lettuce below 
  13. Add makhani sauce on the patty and inside the roti and serve.
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