Veg Makhanwala Vegetable Makhani

Adding one more restaurant style recipe on the blog. When I was in India, whenever I go out for dinner with my mom and dad. We always order one veg dish and one paneer dish. Just because mom doesn’t eat paneer. All the time she go for veg makhanwala. So whenever I make it at home, it always reminds me of her. Anyways coming back to this vegetable makhani recipe, this veg dish has makhani gravy. It means it has butter in it. For those who are not familiar, ‘makhan’ means white butter. I have used my paneer makhani recipe for making the gravy. The gravy has medium spicy taste with slight tang from tomatoes . Here mixed vegetables are steamed and then added into the simmering gravy. This veg makhanwala is a rich and delicious dish. Even though we have added mixed vegetables and those are healthy. Still we have made this curry using butter and cream which make it creamy and heavy. Check out other curry recipesKadai vegetables   //  Veg handi  //  Paneer jalfrezi // Mixed vegetable curry

Step By Step Photo Instructions:

1. First we will pressure cook the tomatoes. take chopped tomatoes, green chili, red chili powder and salt in a pressure cooker.
2. Mix well.
3. Cover it with lid, put the weight on. Turn the heat on medium. Let it whistle 2 times.
4. Meanwhile tomatoes are cooking, let’s steam the veggies. Chop them and wash them well.
5. For steaming, add glassful of water in a pan.
6. Put the steamer in. Cover it let the water come to a boil.
7. Add prepared veggies except capsicum.
8. Cover it and let it steam on medium heat for 15 minutes.
9. During the last 3 minutes, add capsicum. Again cover it and cook till veggies are done. Basically, I steamed for 12 minutes then added capsicum, steam for again 3 minutes. So it took me total 15 mins.
10. check the then by inserting a knife into potato. If it goes in easily without any effort then veggies are ready. Remove it from the pan and keep it aside.
11. By the time, the pressure is released from the cooker. Open the lid.
12. Make smooth puree out of it using grinder or blender.
13. Heat the butter in a pan on medium heat.
14. Once hot, add ginger paste and garlic paste. Saute for a minute. Or till the raw smell of ginger-garlic goes away
15. Add prepared tomato puree. Let it simmer. if it splutters a lot, you can partially cover the pan.
16. Cook till all the moisture evaporates and it becomes like a thick paste.
17. Then add remaining red chili powder and coriander powder. Also add some salt. Be careful we have added salted while pressure cooking.
18. Mix well and cook for a minute.
19. Then add water to make the gravy consistency. Let it simmer for 4-5 minutes.
20. Then add steamed veggies.
21. Mix well and cook for 1-2 minutes.
22. then add garam masala and crushed kasoori methi. Mix well.
23. Lastly add heavy cream.
24. Stir well and turn off the stove. Vegetable makhani is ready to serve. If not serving right away then keep it covered, so it stays warm till the time of serving. Serving suggestion: Serve with paratha or naan. Serve onion lachha and masala chaas on side to complete the meal.

Expert Tips:

You can use your choice of vegetables. You can add corn, baby corn, broccoli, mushrooms. In short, you will need 2 cups of mixed veggies for this gravy quantity.Instead of steaming the veggies, you can saute them with oil in a pan as well similar to my veg kadai gravy. For sauteeing the veggies follow this method: Heat 2 tablespoons of oil in a pan on medium heat. Once hot add vegetables, Sprinkle some salt, mix. Cover with lid and cook till veggies are cooked and tender.For the gravy, tomatoes are the main ingredient. Here we are using good amount of it. So make sure that you are using ripe tomatoes. If tomatoes are sour then gravy will become sour.Taste the gravy, if it taste sour then you can add pinch of sugar to balance the flavors.

Did you try this veg makhanwala recipe? I’d love to hear about it! Leave a review in the comment section below.