Veg Makhanwala Recipe: Vegetable makhani is a creamy gravy dish with a slight sweetness, made with assorted vegetables, butter, and cream. This recipe is perfect for those who prefer a non-paneer option and can be served with roti, naan, or chapatis for lunch or dinner.
Inspired by the paneer butter masala recipe, this vegetable makhanwala omits onions and relies solely on tomatoes and spices for the sauce. While there are variations in spicing and composition, cream and cashew paste remain consistent ingredients. Cream can either be added directly to the sauce or used as a garnish.
Although the recipe for veg makhanwala is simple, there are some key points to consider. Cashew paste is used to thicken the gravy instead of yogurt or curd, but you can add them to adjust the consistency and spice level. Additionally, almonds can be added along with cashews for a richer texture. It’s recommended to use cream with 35% milk fat for garnishing, but Nestle or Amul cream can also be used.
Ingredients: Veg Makhanwala Recipe
For Frying Vegetables:
- 1 teaspoon butter
- 1 carrot, chopped into 1-inch sticks
- 5 beans, chopped
- ½ cup cauliflower (gobi), florets
- ¼ cup peas (matar), fresh or frozen
- Salt to taste
- ½ capsicum, cubed
For Tomato Gravy:
- 2 teaspoons oil
- 2 cloves garlic (lasun)
- 1-inch ginger (adrak)
- 2 large tomatoes, finely chopped
- 10 cashews (kaju)
Other Ingredients:
- 2 teaspoons butter
- ½ teaspoon cumin seeds (jeera)
- 1 bay leaf (tej patta)
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon sugar
- Salt to taste
- ½ teaspoon Kashmiri chili powder (lal mirch powder)
- 1½ cups water
- 3 tablespoons cream (malai)
- ¼ teaspoon garam masala powder
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- 1 tablespoon coriander leaves, finely chopped
Instructions: Veg Makhanwala Recipe
- Heat butter in a large kadai and sauté vegetables along with salt.
- Add capsicum and continue to sauté. Cover and simmer for 2 minutes. Remove and set aside.
- In another kadai, heat butter. Add bay leaf and cumin seeds. Sauté until aromatic.
- Add tomato-cashew paste and sauté for 5 minutes, stirring continuously.
- Sauté until the tomato paste thickens and oil separates from the sides.
- Add spices, sugar, and salt to taste. Sauté on low flame for a minute.
- Add 1.5 cups of water, mix well, and bring to a boil.
- Add fried vegetables, mix well, cover, and simmer for 10 minutes.
- Further, add cream, garam masala, kasuri methi, and coriander leaves.
- Serve veg makhanwala with roti, naan, or kulcha.
Conclusion:
Veg Makhanwala Recipe is a delightful and creamy vegetable dish that offers a burst of flavors and textures. With its rich and aromatic gravy, it’s sure to please both vegetarians and non-vegetarians alike. By following the simple steps and tips provided in this recipe, you can easily recreate this restaurant-style dish at home and impress your family and friends. Enjoy the creamy goodness of veg makhanwala with your favorite bread or rice for a satisfying meal experience.
FAQs about Veg Makhanwala Recipe
Can I use other vegetables in this veg makhanwala recipe?
Yes, you can use a variety of vegetables such as bell peppers, potatoes, carrots, peas, cauliflower, and beans according to your preference.
Can I make this dish without cream?
While cream adds richness to the gravy, you can omit it if desired. Alternatively, you can use coconut cream or cashew cream for a dairy-free option.
How can I make the gravy thicker?
To thicken the gravy, you can increase the quantity of cashew paste or add a tablespoon of cream cheese or yogurt. Simmer the gravy for a few more minutes until it reaches the desired consistency.
Can I make veg makhanwala ahead of time?
Yes, you can prepare the gravy ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently on the stove before adding the vegetables and finishing the dish.
What can I serve with veg makhanwala?
Veg makhanwala pairs well with Indian breads like roti, naan, paratha, or kulcha. It also tastes delicious with steamed rice or jeera rice.
