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veg makhanwala recipe, how to make veg makhanwala recipe
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5 from 1 vote


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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 235kcal
Author: Harini


Prepping vegetables for veg makhanwala

  • 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

For Tomato puree

  • 3 large tomatoes
  • 15 whole cashews
  • 3 peeled garlic cloves
  • 1 inch peeled ginger

For veg makhanwala gravy

  • 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


Calories: 235kcal