Veg Makhanwala

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Description

Veg Makhanwala is a rich and creamy North Indian curry made with mixed vegetables cooked in a buttery tomato-based gravy, flavored with aromatic spices, cashew paste, and fresh cream. It’s mildly spiced, slightly sweet, and pairs perfectly with naan, roti, or jeera rice. Desi gabbar gets you the recipe for Veg Makhanwala. Here you go!
  • PreTime 00 h 15 m
  • CookTime 00 h 25 m
  • Serving 4Persons

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Ingredients & Method

Ingredients

  • 3 pcs – Dry Kashmiri red chili (सूखी लाल मिर्च)
  • 100 gram – French beans (फ़्रेंच बीन्स)
  • 1 pc – Chopped carrot (गाजर)
  • 2 pc – Onion puree (प्याज़ प्यूरी)
  • 1 tbsp – Ginger chilli paste (अदरक मिर्च पेस्ट)
  • 1 tsp – Turmeric powder (हल्दी पाउडर)
  • Salt as per taste (नमक स्वाद अनुसार)
  • Whole Spices:
  • 1 pc – Bay leaf (तेज पत्ता)
  • ½ inch – Cinnamon stick (दालचीनी छड़ी)
  • 2-3 pc – Green cardamom (हरी इलायची)
  • 1 tbsp – Fresh cilantro leaves (धनिया पत्ते)
  • 5-6 Cloves – Garlic cloves (लहसुन की कलियाँ)
  • 7-8 – Cashews (काजू)
  • 1 tsp – Cumin seeds (जीरा)
  • 1 tbsp – Salted butter (नामकीन मक्खन)
  • 1 tbsp – Coriander powder (धनिया पाउडर)
  • 1 pc – Chopped green chilli (हरी मिर्च)
  • 1 tsp – Garam masala (गरम मसाला)
  • 1 tsp – Kasuri methi (कसूरी मेथी)
  • 1 tbsp – Red chili powder (लाल मिर्च पाउडर)
  • 1 tbsp – Garlic paste (लहसुन का पेस्ट)
  • Cilantro stems (धनिया के तने)
  • 100 grams – Cauliflower (फूलगोभी)
  • ½ cup – Green peas (हरे मटर)
  • 1 pc – Capsicum (शिमला मिर्च)
  • 1 tbsp – Fresh cream (ताज़ा मलाई)
  • 5-6 pc – Tomatoes (टमाटर)
  • Water (पानी)
  • 2-3 tbsp – Oil (तेल)

Method

  • Heat the oil in a pan, then add cumin seeds, whole spices, green chili, and onion puree. Sauté the puree until it becomes light in color.
  • Next, add the tomatoes and mix well. Now, add red chili powder, coriander powder, turmeric powder, and salt to taste. Then, add cilantro stems, kasuri methi, dry red chili, cashews, and garlic cloves, mixing everything well.
  • After mixing, add ½ cup of water and stir. Cover and cook for 10-12 minutes on medium flame. After 10 minutes, remove the lid, turn off the flame, and set it aside. Discard the cinnamon stick and bay leaf.
    • Preparing the Vegetables:
  • Heat oil in a pan, add cauliflower, carrots, French beans, and green peas, then sauté them. Add a pinch of salt to help the vegetables cook faster. Mix well. Now, add capsicum and stir again.
  • Add a splash of water and mix. Cover and cook the vegetables for 4-5 minutes on medium flame. After 5 minutes, remove the lid, stir once, turn off the flame, and set the vegetables aside.
    • Preparing the Final Dish:
  • In another pan, heat oil, then add salted butter, cumin seeds, garlic paste, and ginger-chili paste. Sauté for 1-2 minutes.
  • Next, add the prepared gravy and mix well. Add turmeric powder, red chili powder, coriander powder, and salt to taste, stirring everything thoroughly.
  • Now, add the sautéed vegetables to the gravy and mix well. Add a splash of water, stir, then cover and cook for 2-3 minutes. After 3 minutes, remove the lid and add garam masala, kasuri methi, fresh cream, and cilantro leaves. Mix everything properly.
  • Your Veg Makhanwala is now ready to serve!
  • *Yummy tips to enjoy Veg Makhanwala: The rich, creamy gravy tastes best when scooped up with soft butter naan or tandoori roti.
  • #keepitsimple

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