Veg Makhanwala Recipe – A Creamy North Indian Mixed Vegetable Gravy
Description:
Veg Makhanwala is a beloved North Indian recipe featuring a medley of vegetables cooked in a rich, creamy, and aromatic gravy. Perfect for lunch or special gatherings, this dish combines the sweetness of cashews, the warmth of Indian spices, and the luxurious texture of fresh cream. Serve it with dal, parathas, and raita for an indulgent experience that’s sure to impress.
Recipe Details
| Category | Details |
|---|---|
| Cuisine | North Indian |
| Course | Lunch/Dinner |
| Diet | Vegetarian |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
Ingredients
For the Vegetables
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 1 tablespoon |
| Salt | To taste |
| Carrot (cut into 1-inch pieces) | 1/4 cup |
| Green Bell Pepper (Capsicum) | 1/4 cup |
| Green Beans (French Beans) | 1/4 cup |
| Baby Corn (cut into 1-inch pieces) | 1/4 cup |
| Cauliflower (small florets) | 1/4 cup |
For the Gravy
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 1 tablespoon |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 1 pod |
| Cinnamon Stick | 1-inch piece |
| Kashmiri Dry Red Chilies | 2 |
| Coriander Seeds | 1 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Cashew Nuts | 6 |
| Garlic (finely chopped) | 5 cloves |
| Ginger (grated) | 1-inch piece |
| Green Chili | 1 |
| Onion (finely chopped) | 2 medium-sized |
| Salt | To taste |
| Kashmiri Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Homemade Tomato Puree | 1 cup |
| Fresh Cream | 2 tablespoons |
| Butter (for garnish) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~240 kcal |
| Protein | 5 g |
| Carbohydrates | 15 g |
| Fat | 17 g |
| Fiber | 4 g |
| Vitamin A | 40% DV |
| Vitamin C | 30% DV |
| Iron | 8% DV |
| Calcium | 6% DV |
Instructions
Step 1: Prepare the Vegetables
- Heat a skillet over medium flame and melt 1 tablespoon of butter.
- Add the vegetables (carrots, bell peppers, beans, baby corn, and cauliflower) and a pinch of salt.
- Stir-fry the veggies for about 5 minutes until they are cooked but still retain a slight crunch.
- Remove from heat and set aside.
Step 2: Make the Spice Base
- Heat another tablespoon of butter in a heavy-bottomed pan over medium heat.
- Add the whole spices (cloves, cardamom, cinnamon, peppercorns, coriander seeds, and dry red chilies). Sauté until fragrant.
- Add cashews, garlic, ginger, and green chili to the pan. Stir for 1 minute.
- Add chopped onions and cook until they turn golden brown.
Step 3: Blend the Masala
- Turn off the heat and allow the mixture to cool.
- Transfer the sautéed mixture to a blender and grind it into a smooth paste, adding a few spoons of water if necessary.
- Set the paste aside for later use.
Step 4: Cook the Gravy
- Heat a kadai or deep pan and melt 1 tablespoon of butter.
- Add the dry spice powders (salt, turmeric, red chili powder, cumin powder, and garam masala powder) to the butter. Sauté briefly to release their aroma.
- Mix in the ground masala paste and cook for 3–4 minutes, stirring occasionally.
- Add the homemade tomato puree and bring the mixture to a boil. Allow it to simmer until the gravy thickens slightly and bubbles appear.
Step 5: Finish the Dish
- Stir in the fresh cream and mix well to achieve a creamy consistency.
- Add the sautéed vegetables to the gravy, cover, and simmer on low heat for 5 minutes.
- Adjust the consistency of the gravy with a splash of milk, if needed. Check for seasoning and adjust salt and spices as per your taste.
Step 6: Garnish and Serve
- Transfer the Veg Makhanwala to a serving bowl.
- Garnish with a dollop of butter for an indulgent touch.
- Serve hot with Creamy Dal Makhani, Tawa Paratha, and Boondi Raita. For dessert, pair this meal with the rich and delightful Shahi Tukda.
Tips for Success
- For a more luxurious texture, soak the cashews in warm water for 10 minutes before grinding.
- To make it vegan, substitute butter with vegan butter and fresh cream with cashew cream.
- Always use fresh and tender vegetables to enhance the flavor and texture of the dish.
Perfect Pairings for Veg Makhanwala
| Dish | Description |
|---|---|
| Creamy Dal Makhani | A rich, buttery lentil curry. |
| Tawa Paratha | Flaky, layered Indian bread. |
| Boondi Raita | A cooling yogurt dish with spiced boondi. |
| Shahi Tukda | A royal bread pudding dessert. |
Dive into the exquisite flavors of North India with this delectable Veg Makhanwala Recipe. Whether it’s for a festive gathering or a cozy weekend dinner, this dish promises to be the star of your table. Happy cooking!
