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98 Comments

  1. Thank you for this recipe – I have a family member who is allergic to nuts, so cannot substitute other nuts for cashews.

    Could you recommend another alternative to cashews for the paste please? Would white poppy seeds work?

    Thank you.

    1. Welcome. Poppy seeds will give a different taste to this curry. I would suggest to add a bit of more cream instead and also add less water. You can check my recipe of Paneer Makhani where I have not used cashews – Paneer Makhani

  2. I loved this recipe. I followed each step and added all the ingredients that are in the recipe. I really wanted to taste something like this from a long time , a recipe not overly spicy but with good mild gravy taste.

    I added little bit of honey to have that sweet kick in the dish . Thank you Dassana for this amazing recipe.5 stars

  3. Heyy thank you so much for this easy-peasy but awesome recipe. The kids loved it more than what that mommy cooks fot them. Lol! Thanks again.
    P.s. I did not use any cream as did not have any handy. But the dish came out good nevertheless.4 stars

  4. Tried this last night and it came out pretty good! I used sour cream as I didn’t have heavy cream and added paneer. Sautéing the tomato-cashew paste takes time otherwise, it is pretty easy. Thanks for sharing.4 stars

    1. thanks vidya for the feedback and review on veg makhanwala recipe. yes sauteing tomato-cashew paste takes time, but the recipe is easy. thanks again.

  5. Thank you for such lovely recipes and the beautiful and easy-to-follow picture instructions! I have made this veg makhanwala several times, but I have a question. My result tends to have a “thin” flavor, with plenty of spice but not a lot of rich, creamy and savory flavor. It almost seems to watery. When I order similar dishes from local Indian restaurants the curries are more rich and flavorful than mine. Sometimes I wonder if I should cook the gravy longer or use less water. We are vegan at home, and so I usually do not add the cream. Maybe that is my problem. If so, is there a substitute you can recommend? Do you have any other advice?5 stars

    1. welcome paul and thanks for this comment. usually the restaurant like gravies are creamy and thick. it is due to using cashew paste and cream. what i would suggest is you add less water or cook for some more time. you can use coconut cream for a vegan option. it works wonderfully in recipes that call for cream. yes you will get the coconut flavor, but overall the taste and flavor is good. if you do not have coconut cream, then you can use thick coconut milk. another option is to use soaked almonds. you can grind 8 to 10 almonds paste when you grind the tomatoes. also poppy seeds and melon seeds can be used to thicken the gravy. so the poppy seeds can be soaked for a couple of hours. half a teaspoon of poppy seeds and 1 tablespoon of melon seeds can be used along with the cashews.

  6. Hi, dassana. I’ve tried many of ur recipes … They all were awesome… Me, my family & my guests also liked my preparation based on ur recipes.
    Here I want to ask u that can I use cashew powder in veg. Makhanwala ? Plz reply me soon ..thanks

  7. I tried other recipes of urs it came out very well, when I tried veg makhanwala the taste was extraordinary . My husband liked a lot……. He z fan of ur recipes….4 stars