Veg makhanwala | Veg makhani
Veg makhani is an authentic dish which is perfect to serve on all occasions. The Veg makhani is delicious and has an amazing aroma. Veg makhani by parveen will help you to prepare the perfect Veg makhani in your kitchen at home. Veg makhani needs 10 mins for the preparation and 15 mins for cooking. In the indianhealthyrecipe app, you will find the step by step process of cooking Veg makhani. This makes it easy to learn how to make the delicious Veg makhani.
In case you have any questions on how to make the Veg makhani you can comment on the page below. The “What’s cooking” feature on the indianhealthyrecipe app can help you connect with our home chefs like parveen. Veg makhani will surely satisfy the taste buds of your guests and you will get compliments from your guests.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 2 to 2 ½ cups of chopped mixed vegetables (beans, peas, carrots, potatoes, bell pepper and cauliflower)
- 2 tablespoons butter
- 1 tsp. ginger or ginger garlic paste
- One thin 2 inch cinnamon stick
- 2 green cardamoms
- 1/2 tsp, cumin or shahi jeera
- 2 cloves
- 1 bay leaf
- Generous pinch of methi powder (fenugreek seeds powder) (optional)
- 1 green chilies slit
- 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds)
- ½ to 1 tsp red chili powder (adjust to suit your taste and color)
- 8 blanched and soaked almonds or 10 cashews or 2 tbsps. roasted magaz seeds(refer notes)
- ½ tsp. garam masala powder
- ½ tbsp. kasuri methi
- ¼ tbsp. sugar
- 80 to 100 ml cream
- Coriander leaves for garnishing
How to make the recipe
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Wash and chop vegetables to the desired sizes. Puree the tomatoes in a blender, filter and remove the skin and seeds. Add almonds or cashews or magaz seeds to a blender and powder them, add very little water and blend to make thick milk or paste. Do not add too much water while grinding this will make the gravy very thin.
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Add 1 tbsp. butter to a pan and fry the vegetables till they are partially cooked or softened. Set these aside.
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To the same pan, add the rest of the butter, add the cinnamon, bay leaf, cloves and cardamoms. Saute till they sizzle.
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Add ginger or ginger garlic paste and fry till the raw smell disappears.
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Pour the tomato puree, red chili powder and fry till the tomato puree thickens and begins to leave the sides.
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Pour water just enough to make a good gravy, bring it to a boil.
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Add fried vegetables, salt, kasuri methi and garam masala. Cook till the veggies are soft cooked.
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Pour the cashew or almond milk or paste, stir well and cook till the gravy thickens, after adding cream the gravy thins up, so let the gravy thicken at this stage.
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Pour cream and simmer for 2 to 3 minutes. If you are worried that your gravy will curdle, do not cook after adding the cream.
