Veg Makhanwala Recipe
Indulge in the delightful experience of preparing Veg Makhanwala, a North Indian classic that combines the richness of buttery flavors with a medley of vibrant vegetables, creating a dish that is not only visually appealing but also bursting with taste. This recipe is perfect for any lunch or special occasion, offering a vegetarian option that is satisfying and utterly delicious. Let’s delve into the preparation of this sumptuous dish that can serve as a centerpiece for your meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1 tbsp |
| Salt | To taste |
| Carrots | 1/4 cup (chopped) |
| Capsicum (Green Bell Pepper) | 1/4 cup (chopped) |
| Green Beans | 1/4 cup (chopped) |
| Baby Corn | 1/4 cup (chopped) |
| Cauliflower | 1/4 cup (chopped) |
| Butter | 1 tbsp |
| Whole Cloves | 2 |
| Cardamom | 1 |
| Cinnamon Stick | 1 inch |
| Dry Kashmiri Red Chillies | 2 |
| Coriander Seeds | 1 tsp |
| Whole Black Pepper | 1/2 tsp |
| Cashew Nuts | 6 |
| Garlic | 5 cloves |
| Ginger | 1 inch piece |
| Green Chilli | 1 |
| Onions | 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 | As needed for serving |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 350mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
Servings
This recipe yields approximately 4 servings, making it an ideal dish for a family meal or gathering.
Instructions
-
Cooking the Vegetables:
Begin by heating 1 tablespoon of butter in a large pan or kadhai over medium heat. Once the butter is melted and hot, add the chopped carrots, capsicum, baby corn, green beans, and cauliflower. Sauté these vegetables for about 5 minutes, ensuring they are cooked yet retain a slight crunch. Once done, remove them from the pan and set aside. -
Preparing the Spice Mixture:
In the same pan, add another 1 tablespoon of butter. Toss in whole cloves, cardamom, cinnamon stick, dry Kashmiri red chillies, coriander seeds, and whole black pepper. Sauté the spices for about 2 minutes until fragrant. -
Adding Aromatics:
After the spices have released their aromas, add finely chopped garlic, ginger, green chilli, and onions. Cook this mixture until the onions turn a lovely golden brown, which should take around 5-7 minutes. Once they are ready, turn off the heat and let the mixture cool slightly. -
Making the Paste:
Transfer the cooled spice mixture into a mixer jar. Add a splash of water and blend until you achieve a smooth paste. Remove the paste from the jar and set it aside. -
Cooking the Gravy:
In the same pan, add another 1 tablespoon of butter. Once melted, incorporate salt, turmeric powder, Kashmiri red chilli powder, cumin powder, and garam masala powder into the pan. Sauté this mixture for 2 minutes, allowing the spices to cook through and blend nicely. -
Combining Ingredients:
Pour the blended paste back into the pan and cook for an additional 3-4 minutes, stirring continuously to avoid sticking. Then, add the tomato puree, stirring well and allowing it to come to a boil. -
Finishing Touches:
Once the tomato mixture has boiled, lower the heat and add cream, stirring it in to create a rich sauce. After about 1 minute, reintroduce the sautéed vegetables, mixing gently. Cover the pan and let everything cook together for another 5 minutes. If you prefer a thinner gravy, you can add a little milk at this stage to reach your desired consistency. -
Serving the Dish:
To finish, add a knob of butter on top for that luscious, buttery finish. Serve the Veg Makhanwala hot with Gourd Raita, Dal Tadka, Cumin Rice, and Phulka for an unforgettable meal experience that will surely impress your guests.
Pairing Suggestions
This creamy, flavorful Veg Makhanwala pairs exceptionally well with various accompaniments. Consider serving it alongside:
- Lauki Raita: A refreshing yogurt-based side dish that complements the richness of the curry.
- Dal Tadka: A comforting lentil dish that balances the meal with protein and flavors.
- Jeera Rice: Fragrant cumin-flavored rice that serves as a perfect base for the curry.
- Phulka: Soft, thin Indian bread that is perfect for scooping up the delicious Veg Makhanwala.
Conclusion
The Veg Makhanwala is not just a dish; it’s an experience of flavors, textures, and colors that brings joy to the dining table. It embodies the essence of North Indian cuisine, making it a beloved favorite among vegetarians and food enthusiasts alike. With its creamy sauce and vibrant vegetables, this recipe promises to be a highlight at any meal, bringing a taste of Indian culture into your kitchen. Enjoy this delightful dish with family and friends, and create lasting memories around the table. Happy cooking!
