veg makhanwala recipe, how to make veg makhanwala recipe

Name: veg makhanwala recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 3 to 4
Ingredients: 100 grams cauliflower, (chopped into medium florets Or about ¾ cup chopped medium cauliflower florets (gobi)); 100 grams potatoes (Or 1 medium potato, diced or cubed or cut into batons Or ⅓ to ½ cup chopped potatoes); 8 to 10 french beans, (chopped); 80 to 100 grams carrots (Or 2 medium carrots, chopped or cut into batons Or ⅓ to ½ cup chopped carrots (gajar)); ⅓ cup peas ((matar) - fresh or frozen); 200 grams ripe red tomatoes, (chopped or about 1.25 cup chopped tomatoes); 2 tablespoon cashews ((kaju) or 20 to 22 cashews); ½ inch ginger ((adrak) - chopped); 3 to 4 garlic ((lahsun) - chopped); 2 tablespoon butter; 1 small to medium tej patta ((indian bay leaf)); ¼ to ½ teaspoon garam masala powder; 1 green chili ((hari mirch) - slit); ½ teaspoon kasuri methi ((dry fenugreek leaves)); ½ inch ginger (julienne (optional)); ⅛ teaspoon turmeric powder ((haldi)); ½ teaspoon red chili powder ((lal mirch powder)); 2 to 3 tablespoon low fat cream; 1.25 to 1.5 cups water; ½ teaspoon sugar or as required; salt as required; few coriander leaves for garnish ((optional)); ½ inch ginger (julienne (optional))

May 6, 2017 by dassana amit 85 Comments

veg makhanwala recipe with step by step photos – rich, creamy and buttery veg makhanwala recipe.

makhanwala means a dish having butter. whether the butter is more or less depends upon the home chef. ‘makhan’ is the hindi word for butter.

generally, in the everyday indian cooking we don’t add butter while sauteing. the recipe is made with either oil or ghee. of course there are some recipes that use butter and this vegetable makhanwala is one of them.

this delicious veg makhanwala recipe is adapted from the tried and tested recipe of paneer butter masala. in a makhanwala or butter masala recipes, i do not like to add too many spices and i keep the overall taste and flavor balanced. so along with the tang of the tomatoes, you also get the creaminess & sweetness of cashew paste and cream. though i have just added veggies, you can also add some paneer along. other similar recipes on the blog are

the veggies can be steamed or fried. personally i prefer steamed veggies as they blend well in such gravies and cooking them takes less effort. if you prefer, you can fry or saute the veggies. you will need to fry/saute the veggies in batches so that all of them are evenly fried or sauteed.

the recipe does not have onions. for making a no onion no garlic version, you can easily skip the garlic. this is a very good curry recipe made with mix vegetables and i mean it. being a rich & filling curry, its excellent for parties and celebrations.

veg makhanwala is best served with tandoori rotis, naan or parathas or chapatis. you can also serve with steamed rice or jeera rice.

if you are looking for more curry recipes then do check vegetable korma, veg kolhapuri, kadai paneer, palak paneer, methi matar malai and kadai mushroom.

veg makhanwala recipe below:

4.77 from 21 votes

veg makhanwala recipe

vegetable makhanwala - creamy & rich tomato based gravy with mix vegetables.

COURSE main

CUISINE north indian, Punjabi

PREP TIME 30 minutes

COOK TIME 40 minutes

TOTAL TIME 1 hour 10 minutes

SERVINGS 3 to 4

AUTHOR dassana

INGREDIENTS (1 cup = 250 ml)

veggies:

100 grams cauliflower, chopped into medium florets Or about ¾ cup chopped medium cauliflower florets (gobi)
100 grams potatoes Or 1 medium potato, diced or cubed or cut into batons Or ⅓ to ½ cup chopped potatoes
8 to 10 french beans, chopped
80 to 100 grams carrots Or 2 medium carrots, chopped or cut into batons Or ⅓ to ½ cup chopped carrots (gajar)
⅓ cup peas (matar) - fresh or frozen

for ground paste:

200 grams ripe red tomatoes, chopped or about 1.25 cup chopped tomatoes
2 tablespoon cashews (kaju) or 20 to 22 cashews
½ inch ginger (adrak) - chopped
3 to 4 garlic (lahsun) - chopped

for the gravy:

2 tablespoon butter
1 small to medium tej patta (indian bay leaf)
¼ to ½ teaspoon garam masala powder
1 green chili (hari mirch) - slit
½ teaspoon kasuri methi (dry fenugreek leaves)
½ inch ginger julienne (optional)
⅛ teaspoon turmeric powder (haldi)
½ teaspoon red chili powder (lal mirch powder)
2 to 3 tablespoon low fat cream
1.25 to 1.5 cups water
½ teaspoon sugar or as required
salt as required
few coriander leaves for garnish (optional)
½ inch ginger julienne (optional)

HOW TO MAKE RECIPE

prepping and cooking the veggies:

first heat 1/3 cup water and soak 20 to 22 cashews in hot water for 30 minutes. after 30 minutes drain the cashews.
meanwhile while the cashews are soaking, rinse & chop the veggies. you can also cut the veggies in batons. add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. you can also add mushrooms. if adding mushrooms then better to saute them instead of steaming them.
now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. just add about 2 to 3 cups water in the cooker (pressure or electric). place the chopped vegetables in the pan/steamer pan and keep in the cooker. while pressure cooking, cook for 2 whistles.
for sauteing veggies, heat 3 tbsp oil in a pan. add the veggies in batches to the pan.
saute the veggies, till they are browned from the edges. remove them on a plate and keep aside. add more oil if required while sauteing.

preparing the ground paste:

in a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic (½ inch ginger & 3 to 4 garlic, chopped).
without adding any water make a smooth paste in the grinder or blender. there should be no small pieces of cashews in the paste.

preparing makhanwala gravy:

heat 2 tbsp butter in a pan. add tej patta or bay leaf and saute for a few seconds.
add the tomato cashew paste.
keep on stirring and sauteing the paste on a low flame.
saute and stir till you see fat leaving the sides and on the surface. the entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.
add ¼ tsp turmeric powder & ½ tsp red chili powder. stir and saute for a minute.
add 1.25 to 1.5 cups water. stir very well.
add 1 slit green chili. the green chilies give a bit of heat to the gravy. you can also skip the green chilies.
bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. you should see some fat floating on top. the gravy will also thicken.
add the steamed or fried veggies. stir gently.
add ½ tsp sugar or as required. add salt.
add ½ tsp kasuri methi/dry fenugreek leaves. crush and then add the kasuri methi.
stir and then add 2 to 3 tbsp low fat cream.
stir so that the cream mixes very well with the gravy. switch off the flame.
lastly sprinkle some ¼ tsp garam masala powder. if using homemade garam masala, then add ¼ tsp and if using store brought, then add ½ tsp. you can even add ginger julienne at this step or garnish with them later.
stir again and veg makhanwala is ready to be served.
serve veg makhanwala with rotis or parathas or naan.
while serving you can garnish veg makhanwala with coriander leaves or ginger julienne.

SIMILAR RECIPES

lets start step by step veg makhanwala recipe:

1. first heat ⅓ cup water and soak 20 to 22 cashews in the hot water for 30 minutes. after 30 minutes drain the cashews.

2. chop the veggies. you can also cut the veggies in batons. add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. you can also add mushrooms. if adding mushrooms then better to saute them instead of steaming them.

3. now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. just add about 2 to 3 cups water in the cooker (pressure or electric). place the chopped vegetables in the pan/steamer pan and keep in the cooker. while pressure cooking, cook for 2 whistles. below are mix vegetables which have already been steamed.

4. for sauteing veggies, heat 3 tbsp oil in a pan. add the veggies in batches to the pan.

5. saute the veggies, till they are browned from the edges and cooked well.

6. remove them on a plate and keep aside.

7. in a grinder or blender jar, add 1.25 cups of chopped tomatoes, the soaked cashews, ginger and garlic (½ inch ginger & 3 to 4 garlic, chopped).

8. without adding any water make a smooth paste in the grinder or blender. there should be no small pieces of cashews in the paste.

9. heat 2 tbsp butter in a pan.

10. add tej patta or bay leaf and saute for a few seconds.

11. add the ground tomato cashew paste.

12. stir.

13. keep on stirring and sauteing the paste on a low flame.

14. saute and stir till you see fat leaving the sides and on the surface. the entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.

15. add ⅛ tsp turmeric powder & ½ tsp red chili powder. you can also add kashmiri red chili powder or deghi mirch.

16. stir and saute for a minute.

17. add 1.25 to 1.5 cups water.

18. stir very well.

19. add 1 slit green chili. the green chilies give a bit of heat to the gravy. you can also skip the green chilies.

20. bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. you should see some fat floating on top. the gravy will also thicken.

21. add the steamed or fried veggies.

22. stir gently.

23. add ½ tsp sugar or as required.

24. add salt.

25. add ½ tsp kasuri methi/dry fenugreek leaves. crush and then add the kasuri methi.

26. stir and then add 2 to 3 tbsp low fat cream. stir so that the cream mixes very well with the gravy. switch off the flame.

27. lastly sprinkle some ¼ tsp garam masala powder. if using homemade garam masala, then add ¼ tsp and if using store brought, then add ½ tsp. you can even add ginger julienne at this step or garnish with them later.

28. stir again and veg makhanwala is ready to be served. if you want you can also garnish veg makhanwala with some chopped coriander leaves or dot with some cream.

29. serve veg makhanwala with tandoori rotis, naan or parathas or chapatis. you can also serve with steamed rice or jeera rice.

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