Veg makhanwala recipe, Vegetable makhani

Veg Makhanwala/ Vegetable makhani is a rich, creamy and delicious restaurant style gravy prepared by simmering mixed veggies in onion, tomato, cashews based gravy. This is one such simple and easy to make buttery gravy loaded with veggies that has same preparation like:

This gravy tastes great when served with:

Do try making this simple yet lip smacking gravy at home next time you prepare roti/ chapati at home and you will surely love it. So let’s get to the making of veg makhani/ veg makhanwala!!!

Veg makhanwala recipe, Vegetable makhani

2021-01-27 22:36:39

Serves 4

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. Veggies – 1 ½ cups (carrot, beans, cauliflower, green peas and potato)
2. Milk/ Cream – ¼ cup
3. Kasuri methi – 1 tsp (crushed)
4. Sugar – ½ tsp
5. Butter – 2 tbsp
6. Salt – to taste

FOR GRINDING

1. Onion – 1 (big sized)
2. Tomato – 3 (ripe, big sized)
3. Ginger – 1 tsp/ medium sized chunk (chopped)
4. Garlic – 1 tsp/ 2 pods (chopped)
5. Garam masla powder – ½ tsp
6. Red chilli powder – 1 tsp
7. Salt – to taste
8. Cashews – 6 to 8 nos
9. Oil – 1 tbsp
10. Cumin seeds/ Jeera - ¼ tsp

Note

* 1 cup = 235 ml

Instructions

Chop carrots, beans 1 inch length wise, remove florets from cauliflower, peel and chop potato into cubes. Heat water in a steamer and steam all the veggies for for 6 to 8 minutes. We want the veggies to be little crunchy so do not steam it for long time. After they are steamed remove it from the steamer and keep it aside.
Heat oil in a pan to it add cumin seeds/ jeera, chopped ginger, garlic and chopped onion. Saute well. When the onions look sauteed add chopped tomatoes, cashews, salt, garam masala and red chili powder. Saute for a minute. When the mixture looks combined and cooked put off the flame. Allow the mixture to cool down completely.
When the mixture has cooled down transfer it to a blender and grind it into fine paste adding little water.
Now heat 1 tbsp butter in a pan add steamed veggies. Saute for few seconds. Now add the ground onion tomato mixture and mix well. Now add 1/2 cup water to get right consistency. Allow the mixture to boil for a minute.
Now to the gravy crush and add kasuri methi, sugar and milk/ cream. Mix well and allow the mixture to boil for a minute then put off the flame. Adding cream makes the gravy more rich in taste. Finally add butter and serve it with naan, jeera, rice, kulcha, phulka.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Vegetable makhanwala with step by step images

Chop carrots, beans 1 inch length wise, remove florets from cauliflower, peel and chop potato into cubes. Heat water in a steamer and steam all the veggies for for 6 to 8 minutes. We want the veggies to be little crunchy so do not steam it for long time. After they are steamed remove it from the steamer and keep it aside.
Heat oil in a pan to it add cumin seeds, chopped ginger, garlic, chopped onion and saute well.
When the onions look sauteed add chopped tomato, cashews, red chili powder, salt, garam masala. Saute well until cooked. When the tomatoes are soft and mixture looks cooked put off the flame. Allow the mixture to cool down completely.
When the mixture has cooled down transfer it to a blender and grind it into fine paste adding little water.
Now heat butter in a pan add steamed veggies. Saute for few seconds. Now add the ground onion tomato mixture and mix well. I added 1/2 cup water because the gravy was very thick. Allow the mixture to boil for a minute.
Now to the boiling mixture crush and add kasuri methi, sugar and milk/ cream. Mix well and allow the mixture to boil for a minute then put off the flame. Adding cream makes the gravy more rich in taste. Finally add butter and serve it with naan, jeera, rice, kulcha, phulka.