Veg makhanwala recipe with step by step photos. Sharing a rich, creamy and buttery veg makhanwala or veg makhani 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. It makes for a rich, luxurious and delicious meal when served with a side of roti, paratha or jeera rice or tandoori roti.
Generally, in 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 mixed vegetables and I mean it. Being a rich and filling curry, its excellent for parties and celebrations.
Veg makhani is best served hot or warm with tandoori rotis, naan or parathas or chapatis. You can also serve it with steamed rice or saffron rice or jeera rice.
How to make Veg Makhanwala
Preparation
1. First heat ⅓ cup water and soak 20 to 22 cashews in the hot water for 30 minutes. After 30 minutes drain the water from 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 of 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 mixed vegetables that have already been steamed.
4. For sauteing veggies, heat 3 tablespoons of 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 them aside.
7. In a grinder or blender jar, add the following ingredients:
- 1.25 cups of chopped tomatoes
- the soaked cashews
- ½ inch ginger
- 3 to 4 chopped garlic cloves.
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.
Making Veg Makhanwala
9. Heat 2 tablespoons of butter in a pan.
10. Add 1 small to medium-sized tej patta and saute for a few seconds.
11. Add the prepared ground tomato cashew paste.
12. Stir and mix.
13. Keep on stirring and sauteing the paste on a low heat.
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 heat.
15. Add ⅛ teaspoon turmeric powder and ½ teaspoon red chili powder. You can also add Kashmiri red chili powder or deghi mirch instead of red chili powder.
16. Stir and saute for a minute.
17. Add 1.25 to 1.5 cups water.
18. Stir and mix 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 veg makhani gravy to simmer on a low to medium heat 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 to mix.
23. Add ½ teaspoon sugar or as required.
24. Add salt according to taste.
25. Add ½ teaspoon kasuri methi (dry fenugreek leaves). Crush and then add the kasuri methi.
26. Stir and then add 2 to 3 tablespoons of low fat cream or light cream. Stir so that the cream mixes very well with the gravy. Switch off the heat.
Instead of low fat cream you can add 1 to 1.5 tablespoons of heavy cream.
27. Lastly sprinkle some ¼ teaspoon garam masala powder. If using homemade garam masala, then add ¼ teaspoon and if using store brought, then add ½ teaspoon.
You can even add ginger julienne at this step or garnish with them later.
28. Stir again and veg makhani is ready to be served. If you want you can also garnish with some chopped coriander leaves or dot with some cream.
29. Serve veg makhanwala hot or warm with chapati or tandoori roti or rumali roti or plain paratha or naan or lachha paratha or poori.
You can also serve it with steamed basmati rice or jeera rice or saffron rice.
More Curry recipes
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Veg Makhanwala
Ingredients
veggies for veg makhanwala
- 100 grams cauliflower, chopped into medium florets or about ¾ cup chopped medium cauliflower florets
- 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
- ⅓ cup peas – fresh or frozen
for ground paste
- 200 grams ripe red tomatoes, chopped or about 1.25 cup chopped tomatoes
- 2 tablespoon cashews or 20 to 22 cashews
- ½ inch ginger – chopped
- 3 to 4 garlic – chopped
for veg makhanwala gravy
- 2 tablespoon Butter
- 1 small to medium tej patta (indian bay leaf)
- ¼ to ½ teaspoon Garam Masala
- 1 green chili – slit
- ½ teaspoon kasuri methi (dry fenugreek leaves)
- ½ inch ginger julienne (optional)
- ⅛ teaspoon turmeric powder
- ½ teaspoon red chili 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)
Instructions
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.
making veg 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 vegetable makhanwala hot or warm with rotis or parathas or naan or tadoori roti or rumali roti.
- While serving you can garnish with coriander leaves or ginger julienne.
Notes
- In this recipe, you can add vegetables like cauliflower, green peas, potatoes, carrots, french beans, capsicum, baby corn and broccoli.
- The grated paneer or grated cheese can be added while serving.
- If you don’t have low fat cream then you can skip adding it. But there will be some change in the taste.
- Instead of low fat cream you can add 1 to 1.5 tablespoons of heavy cream.
Nutrition Info (Approximate Values)
This Veg Makhanwala Post from the blog archives, first published in December 2014 has been republished and updated on December 2022.
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.
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
It took me some time to prepare this, but the taste was so yummy ! It was totally worth it!
Do you mean heavy whipping cream or sour cream? Thank you!
Whipping cream or light cream. Not sour cream.
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.
Thanks Ramanjeet for this lovely feedback on the recipe. Thanks also for the rating. Glad that you liked the recipe.
whether the same receipe can be followed without garlic and cream
Yes you can
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.
thank you vishwanath. glad to read your comment. cream can be skipped and without cream too the makhanwala recipe tastes good.
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.
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.
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?
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.
For Vegan recipe can the cream be skipped ? And can we substitute butter with oil ?
heena, you can skip cream. yes you can use oil instead of butter.
Too good !!!
thankyou avanti 🙂
I liked it and prepared some recipes, thanks for uploading….:D
welcome john glad you liked the veg makhanwala recipe 🙂
Thank you very much for your recipe….
welcome john 🙂
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
thanks niyati for sharing your feedback as well as experience. you can use cashew powder in this recipe.
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….
thanks a lot for the feedback usha.
Any other ingredient to substitute cashews ?
add almonds, deepthi. soak almonds in hot water for 30 minutes. then remove the peels and use as cashews.
Ur all recipes r super duper hit. Can u pls share d recipe of soya chaap. Thanks for all mouth watering recipes me n my hubby just love them a lott…..
welcome manisha. thanks for sharing positive feedback. i don’t use soya so won’t be able to post the recipe.
You’ve got sucha lovely blog with good number of veg recipes. I tried this today and it came out well(though i added more veggies, with no cream – was a bit dry gravy). My husband liked it a lot.
I also tried ur coconut ladoo with condensed milk and that was also a HIT.
Looking forward to try more recipes of urs. Keep rocking and keep sharing! 🙂
welcome puja. glad to know this. thanks for sharing positive feedback.
Dassana,
I would like to make this recipe but I have a question about the cream. Where I am at, cream is liquid, like what someone might put in coffee; very similar to milk in texture. But the cream in your picture appears to be more solid, like a sour cream or yogurt. Can you tell me more about this ingredient? I want to make this dish, but I want to do it right.
jennifer, you can use the cream which you get. this is the indian brand of cream that i use and its 25% low fat.
Greetings,
I have a favourite indian dish: Butter Chicken. I’m a vegetarian and I rarely eat meat but… I do eat Butter Chicken at the restaurant. So… for months now I was wanting to experiment something indian at home, with veggies.
Finally, I googled it two days ago and… there was this website! I landed right on this recipe. I decided I was going for it! I went to an indian grocery shop yesterday for spices and basmati rice! Today, I just cooked it for lunch and. …. UAU! By the way it was smelling while I was cooking I could totally predict it was going in the right direction. AMAZING smell! AMAZING taste, perfect balance!
What did I do different from the recipe? I didn’t use the green chilies and I didn’t use kasuri methi/dry fenugreek leaves (I forgot to buy at the store!). I used soja cream instead of normal cream (same amount). Works really well, it’s a good replacement. The recipe is very easy to follow. Totally pays off. It’s delicious delicious! Excellent recipe to try to cook indian for the first time in my life!
I will cook it soon for a group of people, for sure! Share the good stuff!
Thank you! The site looks really nice and I will look for more recipes!
welcome diana. thanks for sharing your positive feedback and also for sharing your variation. good to know that you liked the recipe.
i just loved ur recipe of veg makhanwala….it was so awesm….tasted like resturant……super yummy.
thanks ivana
This was absolutely delicious and worth the effort!
thanks simmy
I have tried many of your dishes .thanks for your recipes
welcome raji
Hi Dassana
I’ve been trying to make this recipe from quite some time but I live in a city in the US where I don’t get fresh cream easily. I’ve eaten this dish and I know that is an important ingredient. Can you suggest a substitute for fresh cream? Or is there any way I can make it at home instead? I look forward to your response. And thanks for all those wonderful dishes on your blog. Keep going.
thanks kavitha. one reader had suggested to use milk powder instead of cream. just dissolve 2 tbsp milk powder in 1 tbsp warm water and add this mixture in place of cream. just today i also read that 1 tbsp butter can be mixed with 2 to 3 tbsp of milk and used as a cream substitute. you can try any of these options. you can fresh cream at home. but for that you will need some cream or malai (the cream layer which collects and float on top of milk after its heated). whip this malai in a blender till smooth. 1/4 cup of malai is good to begin with.
Awesome and very easy recipe.
But I want to ask which will taste better boiled veggies or fried veggies. As you have used boiled veggies.
Please reply.
thanks yuvina. it depends upon person to person. but we prefer steamed veggies.
Thanks Dasanna.
One thing I want to ask can we skip the cream as already you have made gravy. Is cream is necessary for thickness or for taste?
Thanks once again.
welcome yuvina. cream is required. but if you want then you can skip it.
great site. Makes cooking seem so effortless. Especially the step-by-step images and instructions. Everyday I am trying a new recipe and see my family grinning wide. God bless all the works of your hands
thanks shilpa for your kind words and wishes.
Your recipes are very helpful and my husband loves it when i cook your recipes. What if I dont add cream in this recipe and how essential is the use of kasoori methi?
thanks archita for this sweet feedback on recipes. both are required. cream balances the tanginess of tomatoes in the gravy. kasoori methi gives a good aroma and restaurant type flavor. you can skip them but the taste will be different.
I tried this recipe yesterday. It is so tasty and color also too good. Thank you so much for sharing this recipe.
welcome basheera. thanks for sharing positive feedback on veg makhanwala recipe.
Very good article. I absolutely love this website.
Continue the good work!
I know they’re a distinct flavor, but is there ANY suggestion/option if you cannot find dried fenugreek leaves, only seeds
cate, alternative is one pinch of methi/fenugreek seeds powder or skip adding them.
Hi Amit and Dassana
I have tried a number of recipes from your website , they have all come out really well. I tried out some of these for my husband’s birthday recently and then tried this recipie for dinner tonight, my family relished it! My husband even asked me ‘is this from the same website from which you have been trying out those awesome dishes?:)
I think both of u have done a great job with this website, in terms of the contents, hard work gone into
presentation and the time you take to respond to every message , keep up the great work, ….soumya
thanks a lot soumya. reading comments like yours motivate us to add more recipes and give our best. glad to read your positive feedback.
Thanks for sharing in this recipe…
welcome deepthi
I have just made this recipe, but because I had no cashews, I used ground almonds instead, I am leaving the resulting beautiful tasting curry to steep overnight as I always think they taste better the next day! I don’t think using almonds instead has altered it too much, it still tastes deeeeelish!! I am now going to look through your other recipes for some dhal! Thank you, at last some proper tasting recipes!
thanks for the feedback clare. ground almond would make it creamier like cashews, but there is a difference in the taste. in fact ground almonds make the dish more royal. cashews and almonds can be easily substituted with each other in indian gravy recipes. for some reason, the makhani gravies taste better the next day. do try the dal recipes. i am sure you will like them.
If we use ground almonds, should the almonds be soaked and peeled ? Or can we use the almonds with skin ?
And can the almonds/cashews be used without soaking ?
sharmilee, cashews can be used without soaking. but for almonds better to soak them. soak almonds in hot water for 30 minutes and then peel the skin.
I just tried this recipe with a friend last night and I was blown away! I think that was the first time it tasted like something I had in India – and not something “indian” made by a German. So thank you so so much for this amazing recipe!! I absolutely love your blog – and will definitely cook my way through it 🙂
welcome nadine. thanks for sharing your positive feedback. good to know that you enjoyed the recipe. happy cooking.
this recipe is amazing it tastes like hotel curry. i love all ur recipes they are easy to prep and not overwhelming thnx for making life easier and making cooking a possibility for everyone. thnxx a lotttt worlds best and easiest recipes!!!
welcome riya. thanks for sharing your positive feedback on recipes. glad to know that recipes are helping you in cooking.
i cooked veg makkhanwala today. n it came perfect. my hubby kept on asking me frm which hotel have i ordered this. n ordered for puneer butter masala. i m feeln like a chef……
thanks vedika. thats good to know. keep the secret or you can say its a secret recipe.
I cooked many of your dishes.Especially this one today.I love it when I miss home.The authentic flavour came out even I used some ingredient such as milk instead of cream and Irish butter.
Loving all the dishes in Germany.Lets see If I can make Jeera rice to go all good with this dish.
Welcome BAISAKHI. thanks for this positive feedback. i think jeera rice will go well with veg makhanwala.
This was really good. The kasuri methi really makes a difference and the garlic, too. My husband called it ‘indian restaurant food’ only it was much better because I made it with my own hands. It was very very cold here today, and this was a good way to cope with the ice and snow. Thanks
welcome stefania. thanks for the feedback. i agree that kasuri methi gives a good flavor.
Your recipes are simple easy and just toooo good! I have learned 6 recipes so far and all of them turned out to be excellent! Im not much of a cook……but your recipes are worth cooking.
Congratulations
thanks suadarshana. glad to read your positive feedback on recipes.
Hi Dassana,
It is the first time ever I comment on a culinary blog, as I feel it is essential to say Huge Thanks to you for sharing your recipes. I am Polish and always struggled to make Indian curries (they are not widely known in my country) until I came across your blog 🙂 Now when my Mauritian husband, who’s culinary background is curry based, tries my/your curries he is always asking how I made them, wondering how on earth I could cook curries better than he does… Thank you
welcome mila. i smiled reading your comment, it is cute. my suggestion is not to reveal the secret but share the recipes.
You are my best kept secret 😉 I will let you know what was my mother in law reaction to your recipes, as we are going to visit them in few weeks 🙂
🙂 fine mila. do let me know.
Tnks dassana for this beautiful recipe… I m big fannnn of ur recipe…this time my family like veg makhanwala a lot… I need some soup recipe for this winter environment…
welcome ranjeeta. glad to know that you liked veg makhanwala recipe. few soup recipes are already posted in the blog. please use google search button at the very top of website to search soup recipes.
I am definitely making this tonight…. loved the recipe…..
thanks rohit
Its a lovely recipe. I must try it out someday.
thanks anusia
Hi Dasanna
Lovely & simple site which makes cooking look easy. Congratulations to you. I’m a regular visitor for the last month or so and I particularly take over north Indian recipes from your site and I get a thumbs up every time for that. 🙂
I have a question here, what do you do get that lovely bright orange colour (before adding cream) every time. Is it something to do with the spice powder quality / proportion. If so, can you share the secret please?
Thanks
Lalitha
first of all thanks lalitha. there is no secret. whatever you see in the pics and recipe, thats what i have added. the proportion is the same as mentioned in the recipe. i think could be as i use organic red chili powder and possibly that is the reason. usually for bright orange or red color, kashmiri red chili powder or deghi mirch is added. these two type of red chili powders are not that hot and give a good color.
Hi Dasanna, thanks for your reply. I will try it with Organic powder next time.
Just one off the track question. I’m planning to buy the magic bullet and as I can see from your site that you have used it widely. Is it working fine in the longer run and let me know where I can get it.
Thanks
Lalitha
welcome lalitha. mine was a chinese make and it started giving trouble within one year. one friend has been using the original US made magic bullet for six years now.
Hi,
Thanks for the lovely recipe. Could you tell me the difference betweem steaming and saute the mushrooms. Why is saute them better?
welcome garima. mushroom already has so much of water. if you steam them then they become soft. if you saute them separately then they release excess water while sauting and become a bit crisp. this crisp texture of mushroom taste better in gravies. i must say, well thought question.
Thanks for the reply Dassana. I have seen many people who make mushroom veggies after steaming them. I never got the reason behind it. So, asked you 🙂 Will try this recipe tomorrow.
welcome garima. its alright. always feel free to ask any query about recipes.
hi dasanna
I dont usually leave any comments for any website or anything which needs really good compliments. But I was checking for few recipes a while ago and now its 2.54pm(i.e., 3.24am indian time). Now I saw this recipe is posted as on dec 21st 2014 and I was amazed to see you posting at this time(mid night at which i can be sound sleeping). I could not stop myself to take time to appreciate you people for your love towards this blog. And I started to try your recipes very recently, so far all are delicious. I hate recipes filled with lot of spices in huge amounts but your way of cooking helped me out to use very less spices yet tasty recipes. And lastly thanks a lot for sharing your recipes to us.
thanks lucky for this positive feedback. it was midnight when we posted the recipe but it was not 3 am. you are right we are passionate about cooking as well as sharing our tried and tested recipes. do try this recipe as well as other recipes of your choice. thanks once again.