Vegetable makhani recipe | Indian gravy side dish

Vegetable makhani or vegetable makhanwala is a very rich butter, cashew, onion, tomato and cream based gravy along with mixed vegetables.

This goes very well with naan, roti or any mild pulaos. Perfect for lunch or Dinner.

Check out the Butter paneer masala recipe in my website and also the other side dish for chapathi recipes.

We had lunch last weekend at Nalan restaurant here in Singapore. I wrote about it in Instagram too. Vegetable makhani was Aj’s order there and he loved it a lot.

He wanted me to taste it and try it out at home. I too did and it was too delicious. Rich, smooth and a perfect balance of taste.

He had with plain steamed basmati rice and dal. Today I made it for him along with Jeera rice.

This is the first time I have used butter in a gravy and I liked it a lot.

I wanted to make it rich, just like the one we tasted at restaurant, so I thought, since this is the first time I am trying, let me not make any compromise in taste.

So I was generous with butter as it is supposed to be in makhani gravies. Makhan meas butter, so justified enough!

I partially adapted recipe from Sanjeev Kapoor’s video and made it for my convenience.

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5 from 2 votes

Vegetable makhani recipe | Veg Makhanwala

Vegetable makhani or vegetable makhanwala is a very rich butter, cashew, onion, tomato and cream based gravy along with mixed vegetables.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• 1 Carrot
• 8 Beans
• 1 Potato
• ½ Green peas
• 12 Cauliflower cut into florets
• 1 Onion
• 3 Tomato
• 5 cloves Garlic
• 10 Cashew nuts
• 1.5 teaspoon Red chilli powder
• ½ teaspoon Garam masala powder
• 2 teaspoon Kasoori methi – 2 tsp
• ½ teaspoon Black pepper powder – ½ tsp
• ¼ cup Cream
• ¼ cup Milk
• 1 tablespoon Tomato sauce
• ½ teaspoon Sugar
• 1 tablespoon Butter
• Salt

To temper

• 3 tablespoon Butter or oil
• 2 Cardamom
• 2 Cloves
• 1 inch Cinnamon piece
• 1 Biryani leaf
• 2 teaspoon Shah jeera

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Instructions

• Firstly, cube onion and tomato. Then, peel potato, carrot, cut vegetables into strips as shown in the picture. I used frozen peas.
• Powder cashew first and then add little water or milk at room temperature to grind it to a smooth paste.
• Actually, if you want to reduce the job, just add cashews along in the next step and grind along onion tomato.
• Heat a pan with butter, fry onion first till transparent. After that add tomato and fry until soft.
• Cool down and grind to a smooth puree.
• Boil water with little salt, sugar and add the cut vegetables. When it starts to boil again after adding vegetables, switch off the flame and drain the water.
• Heat a pan with butter and temper with the items given under ‘To temper’ table in order. Add finely chopped garlic. I used my garlic press for this. Give it a fry until garlic turns fragrant.
• Alternately, you can add ginger garlic paste as well. Or add 5 garlic cloves (large) and equally ginger pieces while sauteeing onion and grind along that puree.
• Add the vegetables and give it a fry for a minute. Add the pureed onion tomato.
• Mix well and add tomato sauce (Gives a good balance in taste). Fry for a minute and add the ground cashew.
• Add red chilli powder, garam masala powder, required salt and kasoori methi, crushed in between your palm. Mix and cook in medium flame until shiny/ butter oozes.
• Add cream little by little and mix well. Flame should be in low. Add black pepper powder at this stage.
• Pour milk and heat for a minute in low flame. Do not let boil in high flame after adding cream and milk. Otherwise will curdle.

Notes

• You can add colour capsicums.
• Paneer is also a great choice for this gravy along vegetables.
• Beans will take more time than other vegetables, so when you add vegetables, you can add beans first and boil for 30 sec, then add the other veggies. I used baby beans.
• Cashew paste binds the gravy and there is less chance for curdling. (Apart from adding richness to the gravy).Adjust red chilli powder according to your spice level.

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Step by step

1. To make vegetable makhani, firstly, cube onion and tomato. Then, peel potato, carrot, cut vegetables into strips as shown in the picture. I used frozen peas.

2. Powder cashew first and then add little water or milk at room temperature to grind it to a smooth paste.

Actually, if you want to reduce the job, just add cashews along in the next step.

3. Heat a pan with butter, fry onion first till transparent. After that add tomato and fry until soft.

4. Cool down and grind to a smooth puree.

5. Boil water with little salt, sugar and add the cut vegetables. When it starts to boil again after adding vegetables, switch off the stove and drain the water.

6. Heat a pan with butter and temper with the items given under ‘To temper’ table in order. Add finely chopped garlic. I used my garlic press for this. Give it a stir until it turns fragrant.

Alternately, you can add ginger garlic paste as well. Or add 5 garlic cloves (large) and equally ginger pieces while sauteeing in step 3 and grind along that puree.

7. Add the vegetables and give it a fry for a minute. Add the pureed gravy.

8. Mix well and add tomato sauce (Gives a good balance). Fry for a minute and add the ground cashew.

9. Add red chilli powder, garam masala powder, required salt and kasoori methi, crushed in between your palm. Mix and cook in medium flame until shiny/ butter oozes.

10. Add cream little by little and mix well. Flame should be in low. Add black pepper powder at this stage.

11. Pour milk and heat for a minute in low flame. Do not let boil in high flame after adding cream and milk. Otherwise will curdle. Vegetable makhani ready!

We had with Jeera rice. You can pair with kulcha or naan too.