Vegetable Makhanwala | coconut milk from scratch | Easy Healthy Indian Recipes | Isha Recipes

Easy vegetable makhanwala recipe from A Taste of Isha: Recipes for the Pranic Lifestyle
Recipe has no onions or garlic which is good for those with acidity issues.

To make coconut milk, pour 1/2 cup hot water into 2 cups of fresh grated coconut meat/flesh. You can add more water but be sure it’s just enough to soak (and not flood) the coconut. Let it cool down until comfortable to touch.. then just squeeze the milk out of the coconut flesh. Strain the coconut milk.

You can repeat the process for a second extract which is thinner in consistency and less concentrated. Be sure to strain it to a separate container and don’t mix it with the first extract.

1-2 Tbsp olive oil
1 tsp fresh ginger paste
1 large tomato, chopped
1 cup coconut milk
1 cinnamon stick
2 bay leaves
5 cloves
5 green cardamom pods
1/2 tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric powder
1/2 tbsp paprika or mild red chilli powder
1 tbsp garam masala or curry powder
4 cups chopped fresh vegetables like potatoes, carrots, capsicum, sweet potatoes, green peas, cauliflower, zucchini, mushroom, etc.
Fresh coriander leaves, chopped for garnish

source