Veg Makhanwala Recipe – Butterly Indian Veg Curry

Take a deep pan or Kadhai and add 1 tablespoon butter to it. Add ginger garlic paste and tomatoes. Saute for 2 minutes and add cashews. Simmer for 5 minutes or until tomatoes turn soft. Let it cool for some time and blend it in a blender to smooth paste.

Add 2 tablespoon butter to the pan and add all cut vegetables an salt according to taste. Saute veggies for 3-4 minutes. Cover and simmer for some time approximately 2 minutes or until veggies are half done. Take veggies out in a plate and keep it aside.

Now add 2 tablespoons butter. Put bay leaf and cumin seeds to it. Cook for 1 minute or until it turns aromatic. Add the blended tomato-cashed paste to it. Stir continuously. Cook until the paste thickens and oil starts to separate.

Add turmeric powder, red Chili powder, sugar and required amount of salt. Saute on low flame for about a minute. Add 1 cup water and bring it to a boil.

Now add the fried veggies to the mixture and mix well. Cover the lid and simmer for 10-12 minutes. Cook until the gravy thickens. Now add cream, garam masala (allspice mix) and dry fenugreek leaves to it.

Mix well and let it cook for about 3 minutes. Your uttterly butterly delicious Veg Makhanwala is ready to serve. Take a serving plate and sprinkle fresh coriander leaves over it. Serve it hot with Naan, Tandoori Roti or steamed rice for better taste.