easy veg makhanwala recipe | vegetable makhanwala | veg makhani recipe
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: punjabi
Ingredients
for frying vegetables:
- 1 tsp butter
- 1 carrot (chopped into 1 inch stick)
- 5 beans (chopped)
- ½ cup gobi / cauliflower (florets)
- ¼ cup peas / matar (fresh / frozen)
- salt to taste
- ½ capsicum (cubed)
for tomato gravy:
- 2 tsp oil
- 2 cloves garlic / lasun
- 1 inch ginger / adrak
- 2 large tomatoes (finely chopped)
- 10 cashews / kaju
other ingredients:
- 2 tsp butter
- ½ tsp cumin seeds / jeera
- 1 bay leaf / tej patta
- ¼ tsp turmeric powder / haldi
- ½ tsp sugar
- salt to taste
- ½ tsp kashmiri chili powder / lal mirch powder
- 1½ cup water
- 3 tbsp cream / malai
- ¼ tsp garam masala powder
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 tbsp coriander leaves (finely chopped)
Method
- firstly, in a large kadai heat butter and saute vegetables along with salt.
- furthermore add capsicum and continue to saute.
- cover and simmer for 2 minutes.
- remove and keep aside.
- further, in a kadai heat butter.
- add bay leaf and cumin seeds. saute till they turn aromatic.
- also add in tomato - cashew paste.
- saute for 5 minutes stirring continuously.
- saute till the tomato paste thickens and oil separates from sides.
- also add in spices, sugar and salt to taste.
- saute on low flame for a minute.
- furthermore add 1.5 cups of water.
- mix well and get to a boil.
- add fried vegetables and mix well.
- cover and simmer for 10 minutes.
- further add cream, garam masala, kasuri methi and coriander leaves.
- finally, serve veg makhanwala with roti, naan or kulcha.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.