Name: Veg Makhanwala (Vegetable Makhani)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 small Tomato (cut into big chunks); 1 Green chili (roughly chopped); 1 teaspoon Red chili powder; Salt - to taste; 1/3 cup Potatoes (cut into long strips); 1/3 cup Green beans (French beans) (cut into ½ inch pieces); 1/3 cup Carrots (chopped into ½ inch strips); 1/3 cup Capsicum (Green bell pepper) (chopped into ½ inch strips); 1/3 cup Cauliflower (gobi) (separated into florets); 1/3 cup Green peas; 2 tablespoons Butter; 2 teaspoons Ginger paste or freshly grated or crushed; 2 teaspoons Garlic paste or freshly grated; Salt to taste; 1 teaspoon Red chili powder; 1 ½ teaspoons Coriander powder; 1 cup Water; ½ teaspoon Garam masala; 1 teaspoon Kasoori methi (dried fenugreek leaves) (crushed between your plam); 3-4 tablespoons Heavy whipping cream or fresh cream or malai

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Veg makhanwala recipe – Mixed vegetables are simmered in creamy, buttery tomato gravy. It is also called vegetable makhani.

Veg Makhanwala served in a bowl with sliced onions and lemon wedges and chaas in the back.

Adding one more restaurant style recipe on the blog. When I was in India, whenever I go out for dinner with my mom and dad. We always order one veg dish and one paneer dish. Just because mom doesn’t eat paneer. All the time she go for veg makhanwala. So whenever I make it at home, it always reminds me of her.

Anyways coming back to this vegetable makhani recipe, this veg dish has makhani gravy. It means it has butter in it. For those who are not familiar, ‘makhan’ means white butter.

I have used my paneer makhani recipe for making the gravy. The gravy has medium spicy taste with slight tang from tomatoes . Here mixed vegetables are steamed and then added into the simmering gravy.

This veg makhanwala is a rich and delicious dish. Even though we have added mixed vegetables and those are healthy. Still we have made this curry using butter and cream which make it creamy and heavy.

Check out other curry recipes
Kadai vegetables // Veg handi // Paneer jalfrezi // Mixed vegetable curry

Step By Step Photo Instructions:

1) First we will pressure cook the tomatoes. take chopped tomatoes, green chili, red chili powder and salt in a pressure cooker.

2) Mix well.

Collage of 2 images showing cooking tomato in the pressure cooker.

3) Cover it with lid, put the weight on. Turn the heat on medium. Let it whistle 2 times.

4) Meanwhile tomatoes are cooking, let’s steam the veggies. Chop them and wash them well.

Collage of 2 images showing pressure cooker on the stove and veggies in a colander.

5) For steaming, add glassful of water in a pan.

6) Put the steamer in. Cover it let the water come to a boil.

Collage of 2 images showing preparing steamer by adding a glass of water and placing a steamer basket.

7) Add prepared veggies except capsicum.

8) Cover it and let it steam on medium heat for 15 minutes.

Collage of 2 images showing steaming veggies covered.

9) During the last 3 minutes, add capsicum. Again cover it and cook till veggies are done. Basically, I steamed for 12 minutes then added capsicum, steam for again 3 minutes. So it took me total 15 mins.

10) check the then by inserting a knife into potato. If it goes in easily without any effort then veggies are ready. Remove it from the pan and keep it aside.

Collage of 2 images showing cooked veggies and checking by a knife.

11) By the time, the pressure is released from the cooker. Open the lid.

12) Make smooth puree out of it using grinder or blender.

Collage of 2 images showing cooked tomatoes and ground into puree.

13) Heat the butter in a pan on medium heat.

14) Once hot, add ginger paste and garlic paste. Saute for a minute. Or till the raw smell of ginger-garlic goes away

Collage of 2 images showing butter in a pan and cooking garlic.

15) Add prepared tomato puree. Let it simmer. if it splutters a lot, you can partially cover the pan.

16) Cook till all the moisture evaporates and it becomes like a thick paste.

Collage of 2 images showing simmering tomato puree and cooked.

17) Then add remaining red chili powder and coriander powder. Also add some salt. Be careful we have added salted while pressure cooking.

18) Mix well and cook for a minute.

Collage of 2 images showing spices and mixed.

19) Then add water to make the gravy consistency. Let it simmer for 4-5 minutes.

20) Then add steamed veggies.

Collage of 2 images showing simmering gravy and adding cooked veggies.

21) Mix well and cook for 1-2 minutes.

22) then add garam masala and crushed kasoori methi. Mix well.

Collage of 2 images showing adding remaining spices.

23) Lastly add heavy cream.

24) Stir well and turn off the stove.

Collage of 2 images showing adding and mixing cream.

Vegetable makhani is ready to serve. If not serving right away then keep it covered, so it stays warm till the time of serving.

Serving suggestion: Serve with paratha or naan. Serve onion lachha and masala chaas on side to complete the meal.

Expert Tips:

You can use your choice of vegetables. You can add corn, baby corn, broccoli, mushrooms. In short, you will need 2 cups of mixed veggies for this gravy quantity.
Instead of steaming the veggies, you can saute them with oil in a pan as well similar to my veg kadai gravy. For sauteeing the veggies follow this method: Heat 2 tablespoons of oil in a pan on medium heat. Once hot add vegetables, Sprinkle some salt, mix. Cover with lid and cook till veggies are cooked and tender.
For the gravy, tomatoes are the main ingredient. Here we are using good amount of it. So make sure that you are using ripe tomatoes. If tomatoes are sour then gravy will become sour.
Taste the gravy, if it taste sour then you can add pinch of sugar to balance the flavors.

Veg Makhanwala served in a bowl with a glass of chaas and sliced onion in the back.

Did you try this veg makhanwala recipe? I’d love to hear about it! Leave a review in the comment section below.