Restaurant-style Veg Makhanwala

Are you looking to add some festive flair to your dinner table this festive season? Consider trying out our creamy, rich, and delicious Veg Makhanwala recipe. This dish is a burst of flavors and filled with various vegetables, all cooked in a delectable creamy tomato and onion-based gravy. It’s a dish that’s sure to make any occasion feel special. It is best enjoyed hot with tandoori rotis, naan, parathas, chapatis, steamed rice, saffron rice, or jeera rice.

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Servings6 Serving
Calories241kcal
AuthorDhwani
Ingredients
For Vegetables
▢2 cups Cauliflower florets
▢1/2 cup green peas
▢1 cup bell pepper diced into 1 inch pieces
▢1 cup green beans diced into 1/2 inch
▢1 cup carrots diced into 1/2 inch
▢2 tbsp butter
For Gravy
▢3 1/4 cup roughly chopped tomatoes
▢1 cup roughly chopped onion
▢2 tbsp garlic roughly chopped
▢1 tbsp ginger roughly chopped
▢1 green chili
▢1/4 cup cashew nuts
▢1 1/2 tbsp oil
▢2 tbsp butter
whole spices
▢1 inch cinnamon stick
▢2 bay leaves
▢4 to 5 red dried kashmiri chilies
▢3 cardamom pods
▢1/2 tsp cumin seeds
Other Ingredients
▢1 tbsp oil
▢1 tsp finely chopped garlic
▢1 tbsp red chili powder
▢1/4 tsp turmeric powder
▢1 tsp coriander powder
▢1 tsp kasuri methi
▢1 tsp sugar
▢1 tsp garam masala
▢1 1/2 tsp salt or to taste
Instructions
Saute veggies
While the makhani gravy is cooking, set a pan on the side over high heat to toss the veggies.
Once the pan gets hot, add butter.
Further, add cauliflower, carrot, and French beans. Stir well. Now add ½ cup of hot water, then cover & cook for 2-3 minutes over medium flame.
Once the veggies are cooked, add green peas and capsicum, and cook all the veggies over high flame for a minute or two. Please switch off the flame and keep them aside.
Now check the makhani gravy; the tomatoes should become mushy and be cooked through. Switch off the flame and cool down the mixture thoroughly.
Transfer the gravy mixture into a mixer grinder jar, add around 3/4 to 1 cup of water, and grind it into a fine paste.
Final cooking
Set a kadhai/pan over a high flame, then add oil.
Add grated garlic once the oil gets hot, stir, and cook for 30 seconds.
Lower the flame and strain the makhani paste into the kadhai/pan using a sieve. Make sure you add some water to the jar and transfer all the remaining gravy. Stir well.
Now add all the spices, chili powder, salt, turmeric powder, coriander powder, and cumin powder. Mix well and cook the makhani gravy on a medium flame for 4-5 minutes.
Now add garam masala, sugar and kasuri methi. Mix and cook for a minute.
Add the cooked veggies, stir well, and cook the veggies in the gravy for 4 to 5 minutes. Add fresh cream and mix well.
Switch off the flame. Your delicious restaurant stlye Veg Makhanwala is ready. Serve it hot with Tandoori roti and Sirkewale Pyaaz. Enjoy!
Notes
Remember to prepare the vegetables by cutting them into uniform sizes to ensure even cooking and prevent them from becoming mushy.
You can use almonds as a substitute for cashews, or even a combination of both.
Adding sugar can help balance the flavors and bring a subtle sweetness to the dish.
For a restaurant-style taste, be a little generous with the amount of butter, ghee and cream used.
You can add more vegetables like corn, baby corn, broccoli, and mushrooms.
To make this gravy richer, you can also add paneer.
Ripe tomatoes are essential for the gravy base.
If the gravy tastes sour, adjust by adding more sugar to balance the flavors.
You can reduce the spiciness by using less chili powder.
I've used Kashmiri red dried chilies and Kashmiri red chili powder for a deep color and mild heat.
Freshly chopped ginger, garlic, and green chilies are crucial for enhancing the flavors of this curry, so avoid substituting them with store-bought paste.
You can either sauté the vegetables before adding them to the curry or steam them as an alternative method.
It's important to ensure that the vegetables are cooked through but still retain their texture without becoming mushy.