Veg Makhanwala
Indulge in the goodness of vegetables in a rich and creamy makhani gravy, perfect for a wholesome family meal.

1 bowl
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in Antioxidants: The tomatoes and Kashmiri red chillies in the gravy are high in antioxidants.
High in Fiber: The vegetables add a good amount of dietary fiber, promoting digestive health.
Good Source of Healthy Fats: The dish contains healthy fats from cashews and butter.
Boosts Immunity: Ingredients like garlic and ginger are known for their immune-boosting properties.
275 kcal
in 156g
Protein:
6g
Fats:
22g
Carbs:
15g
Cholesterol:
35mg
Sodium, Na:
350mg
Potassium, K:
800mg
Veg Makhanwala is a popular North Indian dish known for its rich, creamy, and flavorful makhani gravy. It's a perfect blend of sautéed vegetables tossed in a buttery, tomato-based gravy, making it a restaurant-style delight that can easily be prepared at home. This dish is not only delicious but also packed with nutrients, offering a wholesome meal option for family dinners or special occasions.
Allergy Advice
This recipe contains Dairy Products, Tree Nuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
2 tbsp Oil
quarter teaspoon Cumin seeds
2 pieces Bay leaf
half inch Cinnamon
3 pieces Green cardamom
1 piece Onion
6 pieces Tomatoes
Coriander stalk as per needed
10 pieces Cloves garlic
1 inch Ginger
3 pieces Green chilli
5 pieces Kashmiri red chilli
quarter cup Cashew
1 teaspoon Kasuri methi
1 teaspoon Kashmiri red chilli powder
quarter teaspoon Turmeric powder
1 teaspoon Coriander powder
Salt as per taste
5 tbsp Butter
Water as per needed
1 tablespoon Oil
1 pinch Cumin seeds
half piece Cauliflower, florets
1 piece Carrot
15 pieces French Beans
half cup Green peas
1 piece Capsicum
1 teaspoon Ginger
2 tsp Garlic
quarter teaspoon Kashmiri red chilli powder
1 teaspoon Honey
4 tbsp Fresh cream
1 pinch Roasted kasuri methi powder
1 pinch Garam masala
Coriander as per choice
Tips
You can make the dish vegan by substituting butter with vegan butter and fresh cream with coconut cream.
Adjust the spice levels according to your preference.
You can substitute honey with jaggery for a different flavor profile.
Serve Veg Makhanwala with naan, roti, or rice for a complete meal.
Directions
Heat oil in a deep pan on high flame. Once hot, add cumin seeds, bay leaf, cinnamon, and green cardamom.
Add sliced onion and sauté until slightly golden.
Add roughly chopped tomatoes, coriander stalk, garlic, ginger, green chillies, Kashmiri red chillies, and cashew nuts. Sauté for 2 minutes.
Add hot water just enough to cover the tomatoes. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes until the tomatoes are mushy.
Once cooked, allow the mixture to cool down, then blend into a smooth paste using a mixer grinder. Set aside.
In a separate pan, heat oil and add cumin seeds. Let them crackle.
Add cauliflower florets and diced carrots. Sprinkle a pinch of salt and a splash of hot water. Cover and cook for 2-3 minutes on medium flame.
Add diced French beans, green peas, and capsicum. Stir-fry all the veggies on high flame briefly until cooked. Transfer to a bowl and set aside.
In a wok or kadhai, heat oil and butter. Add chopped ginger, garlic, and sliced green chillies. Sauté for a minute.
Lower the flame, add Kashmiri red chilli powder, and immediately pour the prepared makhani gravy through a sieve into the wok. Add water to the grinder jar to get the remaining gravy and add it to the wok.
Cook the gravy on medium flame for 4-5 minutes, stirring occasionally.
Add the cooked veggies to the gravy. Stir well and cook for 3-4 minutes.
Adjust the salt and sweetness by adding honey.
Finish the dish by adding fresh cream, roasted kasuri methi powder, garam masala, chopped coriander, and a final dollop of butter. Stir well and serve hot.
Notes
Individuals with lactose intolerance should avoid Veg Makhanwala due to the use of fresh cream and butter.
Those on a low-fat diet should also consume it in moderation.
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