Veg Makhanwala Recipe
Description:
Veg Makhanwala is a quintessential North Indian dish known for its richness and irresistible flavors. The use of fresh cream and cashews not only elevates the taste but also imparts a creamy texture that perfectly complements the crunchy vegetables. Whether you’re preparing a comforting lunch for a regular day or making it for a special occasion, this vegetarian delight will surely win hearts at your dining table.
This recipe blends a variety of vegetables, aromatic spices, and cashews to create a deliciously rich curry that pairs perfectly with Indian bread like phulkas, naan, or jeera rice. The inclusion of spices like Kashmiri red chili powder, garam masala, and turmeric infuses the dish with a balance of warmth and depth, while the cream provides a smooth and indulgent finish.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Butter | 1 tbsp |
| Salt | To taste |
| Carrots | 1/4 cup, diced |
| Capsicum (Green) | 1/4 cup, diced |
| Green Beans | 1/4 cup, diced |
| Baby Corn | 1/4 cup, diced |
| Cabbage | 1/4 cup, diced |
| Butter | 1 tbsp |
| Cloves | 2 |
| Cardamom | 1 |
| Cinnamon | 1-inch stick |
| Dried Kashmiri Chillies | 2 |
| Coriander Seeds | 1 tsp |
| Whole Black Pepper | 1/2 tsp |
| Cashews | 6 |
| Garlic | 5 cloves |
| Ginger | 1-inch piece |
| Green Chilli | 1 |
| Onion | 2, finely chopped |
| Salt | To taste |
| Kashmiri Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/4 tsp |
| Cumin Powder | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Tomato Puree | 1 cup |
| Cream | 2 tbsp |
| Butter (for serving) | As needed |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions
-
Prepare the Vegetables:
- Begin by heating 1 tablespoon of butter in a pan over medium heat.
- Add diced carrots, capsicum, green beans, baby corn, and cabbage to the pan. Sauté the vegetables for about 5 minutes. The goal is to cook them until they are slightly tender yet retain a bit of crunch. Once done, set the vegetables aside.
-
Prepare the Aromatic Paste:
- In the same pan, heat another tablespoon of butter.
- Add cinnamon, cloves, cardamom, black pepper, dried Kashmiri chilies, coriander seeds, and cashews. Sauté this mixture for 2 minutes until the spices release their aroma.
- Now, add garlic, ginger, green chili, and finely chopped onion. Continue cooking the mixture until the onion turns golden brown.
- Turn off the gas and allow the mixture to cool down.
- Once cooled, transfer the mixture to a blender jar, add a little water, and grind it into a smooth paste. Set it aside.
-
Cook the Spices and Tomato Puree:
- In the same pan, heat another tablespoon of butter.
- Add salt, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder. Cook the spice mixture for about 2 minutes, allowing the flavors to meld together.
-
Combine the Ingredients:
- Add the freshly ground paste to the pan and cook it for 3-4 minutes, stirring occasionally to ensure the mixture cooks evenly.
- Pour in the tomato puree and bring the mixture to a boil. Once it starts bubbling, reduce the heat and stir in the cream, mixing thoroughly.
- Cook for 1 more minute to incorporate the cream into the gravy.
-
Final Step – Add the Vegetables:
- Now, add the pre-cooked vegetables into the pan. Cover the pan and let it simmer for 5 minutes, allowing the vegetables to absorb the flavors of the gravy.
- If you prefer a more liquid gravy, you can add a splash of milk to the pan and stir it in. Adjust the seasoning, adding more salt or spices if necessary.
- To finish, add a dollop of butter on top for an extra rich flavor and shine.
-
Serving:
- Serve your Veg Makhanwala hot with sides like Lauki Raita, Daal Tadka, Jeera Rice, and Phulkas for a truly special occasion meal. This dish pairs wonderfully with both Indian flatbreads and rice, making it a versatile and comforting choice for any meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 220-250 kcal |
| Protein | 4-6g |
| Carbohydrates | 15-18g |
| Fat | 18-20g |
| Fiber | 3g |
| Sodium | 200-250mg |
| Vitamin A | 250-300 IU |
| Vitamin C | 15-20mg |
| Calcium | 50mg |
| Iron | 2mg |
This Veg Makhanwala recipe is the perfect example of how simple ingredients, when combined with the right spices and cooking techniques, can create a flavor-packed dish that’s both comforting and indulgent. Ideal for a wholesome meal, this rich, creamy vegetable curry is sure to become a family favorite, no matter the occasion. Enjoy the heartwarming essence of North Indian cooking with this delightful recipe!
