veg makhanwala recipe | vegetable makhanwala | veg makhani recipe with step by step photo and video recipe. vegetable makhani is a slightly sweet creamy gravy recipe prepared with choice of vegetables, butter and cream. this makhani recipe can be ideal for those who does not like paneer and can be served with roti, naan, chapathi’s for lunch and dinner.
i have already shared paneer butter masala recipe and this vegetable makhanwala recipe is very much inspired from it. however in this recipe i have not added onion in this recipe and the sauce is entirely prepared from tomato and other spices. there are several variations on the spicing and composition of the veg makhanwala gravy sauce. however the cream and cashew paste remains consistent. having said that cream can be either added directly to the sauce or it can also be topped and garnished to the curry.
while the recipe of veg makhanwala is extremely simple, some key attributes to be considered while preparing it. firstly, i have not added curd or yogurt in this recipe and only cashew paste is used to thicken the gravy. but it can be certainly added by increasing the spice level to match the consistency. also, almonds can also be added with cashew to make veg makhanwala more rich and creamy. lastly, i have used cooking cream with 35% milk fat. but if you are not able to find it you can use nestle or amul cream too but i recommend to use this as a garnish.
finally, i request you to check my other veg curries recipes collection from my blog. this mainly includes, palak paneer, paneer kadai, mushroom masala, soya bean curry, dum aloo, bhindi masala, malai kofta and matar paneer recipe. in addition do visit my other recipes collection board like,
veg makhanwala or veg makhani recipe:
recipe card for veg makhanwala or veg makhani recipe:
veg makhanwala recipe | vegetable makhanwala | veg makhani recipe
Ingredients
for frying vegetables:
- 1 tsp butter
- 1 carrot, chopped into 1 inch stick
- 5 beans, chopped
- ½ cup gobi / cauliflower, florets
- ¼ cup peas / matar, fresh / frozen
- salt to taste
- ½ capsicum, cubed
for tomato gravy:
- 2 tsp oil
- 2 cloves garlic / lasun
- 1 inch ginger / adrak
- 2 large tomatoes, finely chopped
- 10 cashews / kaju
other ingredients:
- 2 tsp butter
- ½ tsp cumin seeds / jeera
- 1 bay leaf / tej patta
- ¼ tsp turmeric powder / haldi
- ½ tsp sugar
- salt to taste
- ½ tsp kashmiri chili powder / lal mirch powder
- 1½ cup water
- 3 tbsp cream / malai
- ¼ tsp garam masala powder
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 tbsp coriander leaves, finely chopped
Instructions
- firstly, in a large kadai heat butter and saute vegetables along with salt.
- furthermore add capsicum and continue to saute.
- cover and simmer for 2 minutes.
- remove and keep aside.
- further, in a kadai heat butter.
- add bay leaf and cumin seeds. saute till they turn aromatic.
- also add in tomato - cashew paste.
- saute for 5 minutes stirring continuously.
- saute till the tomato paste thickens and oil separates from sides.
- also add in spices, sugar and salt to taste.
- saute on low flame for a minute.
- furthermore add 1.5 cups of water.
- mix well and get to a boil.
- add fried vegetables and mix well.
- cover and simmer for 10 minutes.
- further add cream, garam masala, kasuri methi and coriander leaves.
- finally, serve veg makhanwala with roti, naan or kulcha.
how to make vegetable makhanwala with step by step photo:
tomato cashew paste:
- firstly, in the kadai heat oil.
- further add garlic, ginger and tomatoes.
- saute for 2 minutes.
- also add cashews to get the rich flavour and creamy texture.
- cover and simmer for 5 minutes.
- make sure to cook tomatoes completely or till they turn soft and mushy.
- cool completely, and transfer to the blender.
- blend to smooth paste without adding any water.
veg makhanwala gravy recipe:
- firstly, in a large kadai heat butter. alternatively use oil.
- further add vegetables of your choice like beans, carrot, peas and gobi.
- add little salt and saute for 2 minutes.
- furthermore add capsicum and continue to saute for a minute more.
- cover and simmer for 2 minutes.
- make sure to half cook the vegetables retaining their crunchiness.
- remove and keep aside.
- further, in a kadai heat butter.
- add bay leaf and cumin seeds. saute till they turn aromatic.
- also add in prepared tomato paste.
- saute for 5 minutes stirring continuously.
- saute till the tomato paste thickens and oil separates from sides.
- also add ¼ tsp turmeric powder, ½ tsp chili powder, sugar and salt to taste.
- saute on low flame for a minute.
- furthermore add 1.5 cups of water. for more thicker consistency add just a cup of water.
- mix well and get to a boil.
- add fried vegetables and mix well.
- cover and simmer for 10 minutes.
- mix well and observe the gravy has thickened.
- further add cream, garam masala, kasuri methi and coriander leaves.
- finally, serve veg makhanwala with roti, naan or kulcha.
notes:
- firstly, add vegetables of your choice, like baby corn, potato and brocolli.
- also add green chilli, if you like it to be more spicy.
- additionally, steam the vegetables to consume less oil.
- finally, add cream keeping the flame on low for veg makhanwala recipe.
Delicious recipe. Thank you. Can you try to upload Ooty Varkey. Thanks in advance
sure
Awesome recipe….keep going
Thanks a lot 🙂
I tried this dish and it resulted in a very good one . Thanks to hebbar’s kitchen and I love the way you present the recipe !!
Thanks a lot 🙂
Made today for dinner. Everyone liked it.
Thanks a lot 🙂
Is there a specific reason for leaving out onion from the gravy?
Just another variation for leaving onions out of the gravy. I have clearly mentioned that onions can also be added if you like
how does it taste without onions ?
I really liked it, but if you prefer to add than you can add it too.
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