Veg Makhanwala is a rich, sweet, creamy and buttery recipe. A popular north Indian dish with mixed vegetables. The texture is just praiseworthy. Also called as vegetable Makhni.
Along with the tanginess of tomatoes makes this sabji mouth-watering. A good recipe to impress the guest with some different taste of a punjabi taste.
Ingredients used for making this recipe are vegetables, butter, cream, and spices. Veg Makhanwala recipe is a veg version of butter chicken recipe.
Usually, kids eat veggies like potatoes, bhindi, etc. But it is very tough for moms to make them eat green peas, cauliflower, French beans, etc. Mix any veggies in this delectable curry and they will not only eat them but fall in love with it.
I am adding this one more restaurant-style recipe on this blog. I have used tomatoes for a tangy taste and mixed with vegetables for a healthy focus.
Veg Makhanwala is simple to make and gets ready in under 30 minutes. A nutritious recipe due to vegetables present in it. It can be served with roti, paratha, biryani or jeera rice.
There are several variations you can make for this type of recipe.
We have a similar recipe with a different taste, try Veg Makkhanwala.
Ingredients of Veg Makhanwala
For preparing veggies
- Cauliflower - 100 grams (chopped)
- Capsicum - 1 large (chopped)
- Potato - 100 grams (chopped)
- Carrot - 100 grams (chopped)
- French Beans - 8-10 (chopped)
- Green Peas - 1/2 cup
For ground paste
- Tomatoes - 5-6 (chopped)
- Cashews - 20-22 pcs
- Ginger - 1/2 inch
- Garlic - 3-4 cloves
For gravy
- Butter - 3 tbsp
- Bay Leaves - 1
- Garam Masala Powder - 1/2 tsp
- Green Chili - 1
- Kasuri Methi - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Red Chili Powder - 1 tsp
- Low-Fat Cream - 2 to 3 tbsp
- Water - 1.5 cups
- Sugar - 1/2 tsp
- Salt - To Taste
Steps for Veg Makhanwala
Heat 3 tablespoon butter in a pan and add potatoes, cauliflower, carrots, french beans, capsicum and peas in batches.
Saute the vegetables till they become slightly brown on edges. Remove them and keep aside.
In a mixer grinder put tomatoes, cashews, ginger, and garlic and make a smooth paste and keep it aside.
Take a pan and heat 3 tablespoon butter and add bay leaf and saute it for a minute.
Add the previously prepared ground paste and saute it on low flame for 5-7 minutes.
Add in turmeric powder, red chili powder, and slit green chili and stir it for a minute and add water. Let it simmer on a medium flame for 5-7 minutes.
Add the sauteed veggies, sugar, salt, and low-fat cream and cook for another 7-8 minutes.
Lastly sprinkle garam masala powder and crushed kasuri methi and mix well. The delectable veg makhanwala is ready to serve. Garnish with coriander leaves.
Download Veg Makhanwala Recipe Card