Last updated on February 21st, 2019
Veg makhanwala recipe is a delicious north Indian mixed veg curry popular in restaurants. You can make this rich and yummy veg curry with fresh winter veggies. You will love this creamy curry with phulka and rice. Here is how to make restaurant style veg makhanwala recipe with step by step photos.
Veg makhani or veg makhanwala is a creamy and mildly spiced curry made in lines of paneer butter masala. You can add whatever fresh veggies you have handy for this curry.
Veg makhanwala is a very tasty and aromatic curry that goes very well with phulka, roti, naan, jeera rice. You can also pack veg makhani in lunch box. This is a very mildly spiced curry suitable for toddlers and kids also.
What Is Veg Makanwala?
The term makhanwala means “with butter”. Makhan means butter in Hindi. So veg makhanwala means mixed veg curry sauteed in butter. The preparation of veg makhanwala is very similar to paneer makhani or paneer butter masala.
While butter is the star of this dish, you can easily vary the amount of butter as you prefer. You can add more butter if you want a rich gravy or while making veg makhani for guests.
What Veggies Can Be Used For Veg Makhani?
To make this mixed veg curry you can use potatoes, carrot, beans, cauliflower florets. I sometimes use peas, baby corn also in this curry.
You can cut the veggies into big cubes or batons of uniform size.
I like to saute the veggies in butter for 10 minutes for flavor. If you want to cut that fat, you can steam or par boil the veggies.
How To Make Mixed Veg Makhanwala Recipe At Home?
To make veg makhanwala at home we will first make the makhani sauce or gravy. Puree 15 cashews, 3 large tomatoes, 2 peeled garlic cloves, 1 inch peeled smoothly.
Next cube or chop the mixed veggies into batons. Saute the veggies in butter on high flame for 7-8 minutes.
Next saute the prepared tomato puree in butter along with whole spices. Also add spice powders and cook the tomato puree well. Add water and adjust the consistency of the gravy.
Add the prepared veggies and toss. Finally add kasuri methi and mix well. Serve hot.
Veg Makhanwala With Milk
To make this veg makhani even richer you can add milk. The preparation of milk based veg makhanawala is similar to white sauce.
Roast 2 tablespoons plain flour in 1 tablespoon butter until aromatic. Remove from flame. To this add 1 cup boiled and cooled milk and mix well without lumps.
Now make the recipe as mentioned, after cooking the tomato cashew puree well, add this milk flour mixture and mix well. Boil for 5-6 minutes. Adjust consistency by adding required water. Add the veggies and mix well. Finish with kasuri methi.
Variations with veg makhanwala and Tips
You can add fresh cream after adding garam masala powder for richer lavor. However if you make veg makhanwala with milk, then fresh cream is not required.
Use two or more veggies for this recipe for flavor and color.
To make vegan veg makhanwala use oil instead butter
I have used minimum spices here so this curry is not spicy. Add more spice powders and red chili powder if needed.
You can double or triple the recipe
More mixed veg recipes you might like
Veg Makhanwala Recipe Step by Step
Puree the tomatoes, cashews, ginger and garlic smoothly.
Rinse, peel and chop the veggies into cubes or batons.
Heat a tablespoon butter in a pan, add the chopped veggies and saute for 8-12 minutes. Set aside.
In the same pan add remaining butter and heat it. Add the whole spices and saute well.
Add the chopped onions and saute well for 3-4 minutes.
Next add the tomato puree and mix well. Add red chili powder and turmeric powder.
Mix well and cook in medium flame till the fat releases from sides.
Add 1.5 cups water and bring to a boil. Simmer till gravy reaches required consistency.
Add the sauteed veggies and mix well. Simmer for 3-4 minutes.
Now add the garam masala and mix well.
Finally add the kasuri methi and mix well. You can also add fresh cream now. Also add coriander leaves now Mix well and serve hot.
Veg Makhanwala Recipe
- 1/2 cup cubed potatoes
- 3/4 cup cubed carrots
- 3/4 cup cauliflower florets
- 3/4 cup chopped beans
- 1/2 cup peas optional
- 1/2 cup corn optional
- 1 tablepoon butter
- 3 large tomatoes
- 15 whole cashews
- 3 peeled garlic cloves
- 1 inch peeled ginger
- 3 tabespoons butter
- 1 bay leaf
- 2 cloves
- 2 green cardamoms
- 1/2 teaspoon cumin seeds
- 1 big onion chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- salt to taste
- 1/2 teaspoon garam masala powder
- 2 teaspoons kasuri methi
- 2 tablespoons coriander leaves
- Puree the tomatoes, cashews, ginger and garlic smoothly.
- Rinse, peel and chop the veggies into cubes or batons.
- Heat a tablespoon butter in a pan, add the chopped veggies and saute for 8-12 minutes. Set aside.
- In the same pan add remaining butter and heat it. Add the whole spices and saute well.
- Add the chopped onions and saute well for 3-4 minutes.
- Next add the tomato puree and mix well. Add red chili powder and turmeric powder.
- Mix well and cook in medium flame till the fat releases from sides.
- Add 1.5 cups water and bring to a boil. Simmer till gravy reaches required consistency.
- Add the sauteed veggies and mix well. Simmer for 3-4 minutes.
- Now add the garam masala and mix well.
- Finally add the kasuri methi and mix well. You can also add fresh cream now. Also add coriander leaves now Mix well and serve hot