Vegetable Makhanwala, is a rich and tasty vegetarian gravy. A perfect side dish for Indian Breads like Roti/ Chapati / Naan etc. Vegetable rich gravy with the richness of cream makes this a mouth-watering dish. Sometimes it is really tough to make kids eat variety of veggies. Mixed vegetable dishes are always easy to make them eat vegetables. Also in this Vegetable Makhanwala the spice level is mild and the fresh cream enriches the taste and flavor. My kids always love to eat dish delicious dish with chapati. Try this Vegetable Makhanwala and share your comments!

Vegetable Makhanwala Recipe
Vegetable Makhanwala Recipe



Preparation and Yield:
Preparation time15 mins
Cooking Time40 mins
Servings5
Recipe CategorySide dish for Roti
Recipe CuisineNorth Indian

Vegetable Makhanwala Recipe
Vegetable Makhanwala Recipe

Ingredients:
Carrot
Beans15-20
Capsicum1/4
Green Peas1/4 cup
Cauliflower Florets1/2 Cup
Potato 3
Tomato3
Cashews1 Tablespoon
Turmeric Powder1/4 Teaspoon
Red Chilli Powder1 Teaspoon
Coriander Powder2 Teaspoon
Pepper Powder1 Teaspoon
Finely Chopped Garlic1 Teaspoon
Kasoori Methi1 Tablespoon
Fresh Cream1/2 Cup
SaltTo taste
Coriander LeavesFor Garnishing
Cashew-Almond Coarse Powder1 tablespoon 
Butter2 Tablespoon
Cumin Seeds1 teaspoon


Vegetable Makhanwala Recipe
Vegetable Makhanwala Recipe

Method:
  1. Wash, peel & slice carrot, potatoes and beans and steam cook the vegetables till they are soft. Keep this aside. Slice the Capsicum and set it aside. We are going to add capsicum at last so no need to steam cook it
  2. Heat 2 cups of water. Bring it to boil. Add 3 tomatoes and switch off the flame. Cover the vessel with lid and set it aside for 10 minutes. After 10 minutes, peel the skin of the tomato. Allow it to cool. Then grind it to puree in a mixer. Set this tomato puree aside

  3. In another vessel, bring 2 cups of water to boil. Add salt and turmeric powder and allow the water to boil. Switch off the flame and add the cauliflower florets. Let the florets sit in hot water for 5-6 minutes. Then drain the water and set the florets aside

  4. Soak a tablespoon of cashews in hot water for 10 minutes. Then drain the water and grind the cashews to a smooth paste and set it aside

  5. Heat a heavy bottomed pan. Add butter and allow it to melt. Then add cumin seeds. 

  6. When the cumin seeds starts to sputter, add finely chopped garlic and saute it for few seconds. Then add tomato puree and allow it to cook for 3-4 minutes in medium flame

  7. Add salt, coriander powder, red chili powder and mix well. Add cashew paste and stir well

  8. Then, add steam cooked veggies along with cauliflower florets, capsicum and green peas and stir everything well. Let the capsicum and peas cook for 5 minutes along with other veggies and the gravy

  9. Then add crushed kasoori methi. Stir well. Switch off the flame. Add fresh cream and stir 

  10. Then add pepper powder and give a good stir. After adding fresh cream do not boil  the gravy. Finally garnish with coriander leaves

  11. To Enrich the gravy we can add coarsely ground cashew-almond. Cashew-almond powder is optional. Its just added to enrich the flavor of the dish. If you are calorie specific, you can reduce the cream and add milk instead and also can skip the garnishing of nuts. 

  12. Serve the delicious Vegetable Makhanwala with any Indian bread of your choice!
  13. Vegetable Makhanwala Recipe

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