Vegetable Makhanwala Recipe
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. Learn here how to make Vegetable Makhanwala with step by step pictures and instructions.
Vegetable Makhanwala, is a rich, creamy and scrumptious vegetarian gravy. Like Malai Kofta or Paneer Butter masala, this makhanwala will also be slightly sweet creamy gravy. Medley of vegetables are steam cooked and tossed in buttery and creamy tomato gravy along with mild spices. Vegetable Makhanwala is a perfect accompaniment for Roti/Naan/Paratha and Pulao varieties. Most of us always go for paneer gravies just to make sure its the gravy is not spicy and kids can enjoy the creamy gravy. We can try this Vegetable Makhanwala, which is as creamy as paneer gravies and its mild and sweet too.
Tips for making Vegetable Makhanwala Recipe:
- Vegetables are our choice. We can add baby corn and broccoli.
- We can also add Paneer Cubes to make it even more tastier.
- Steam cook veggies till they are soft but has a little crunch.
- Adjust the spices according to your taste.
- Finally after adding cream, keep the flame low. Do not bring the gravy to boil.
- Generally the gravy is semi-thicker creamy texture. But if you like you can make it little runnier in consistency.
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Recipe Card for Vegetable Makhanwala Recipe:
Vegetable Makhanwala Recipe
Equipments Needed
- Sauce Pan
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 80kcal
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. Learn here how to make Vegetable Makhanwala with step by step pictures and instructions.
Print Recipe
Ingredients
- 1 Carrot
- 15-20 Beans
- ½ Green Capsicum
- ¼ Cup Green Peas
- ½ Cup Cauliflower Florets
- 3 Potato
- 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
- ½ Cup Fresh Cream
- 1½ tsp Salt
- 1 tbsp Coriander Leaves For Garnishing
Grinding Ingredients
- 2 tbsp Cashews
- 1 tbsp Almonds
- 3 Tomato
Spice Powders
- ¼ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Pepper Powder
Tempering
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 2 Garlic Finely Chopped. Garlic is optional.
Instructions
Preparing Veggies
- 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 stage so no need to steam cook it.
Making Tomato Puree
- 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.
Making Cashew Paste
- 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.
Blanching Cauliflower florets
- 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.
Tempering
- Heat a heavy bottomed pan. Add butter and allow it to melt. Then add cumin seeds.
- 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.
Cooking Makhanwala
- Add salt, coriander powder, red chili powder and mix well. Add cashew paste and stir well.
- 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.
- Then add crushed kasoori methi. Stir well. Switch off the flame. Add fresh cream and stir.
- Then add pepper powder and give a good stir. After adding fresh cream do not boil the gravy. Finally garnish with coriander leaves.
- 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.
Serving
- Serve the delicious Vegetable Makhanwala with any Indian bread of your choice!
Nutritional Info
Nutrition Facts
Vegetable Makhanwala Recipe
Amount Per Serving (0.25 Cup)
Calories 80
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 10g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with step by step pictures:
- 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
- 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
- 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
- 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
- Heat a heavy bottomed pan. Add butter and allow it to melt. Then add cumin seeds.
- 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
- Add salt, coriander powder, red chili powder and mix well. Add cashew paste and stir well
- 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
- Then add crushed kasoori methi. Stir well. Switch off the flame. Add fresh cream and stir
- Then add pepper powder and give a good stir. After adding fresh cream do not boil the gravy. Finally garnish with coriander leaves
- 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.
- Serve the delicious Vegetable Makhanwala with any Indian bread of your choice!
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Sounds very flavour full! Well laid out recipe! Will make for the grands….. and us
Thank you so much.