Veg makhanwala recipe - Mixed vegetables are simmered in creamy, buttery tomato gravy. It is also called vegetable makhani.
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
How to make Veg makhanwala recipe or Vegetable makhani:
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.
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.
5) For steaming, add glassful of water in a pan.
6) Put the steamer in. Cover it let the water come to a boil.
7) Add prepared veggies except capsicum.
8) Cover it and let it steam on medium heat for 15 minutes.
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.
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.
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.
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.
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.
19) Then add water to make the gravy consistency. Let it simmer for 4-5 minutes.
20) Then add steamed veggies.
21) Mix well and cook for 1-2 minutes.
22) then add garam masala and crushed kasoori methi. Mix well.
23) Lastly add heavy cream.
24) Stir well and turn off the stove.
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.
Notes:
- 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 Recipe (Vegetable makhani recipe)
Ingredients
For pressure cooking tomatoes:
- 4 small Tomato cut into big chunks
- 1 Green chili roughly chopped
- 1 teaspoon Red chili powder
- Salt - to taste
For steaming veggies (you need 2 cups of mixed veggies)
- ⅓ cup Potatoes cut into long strips
- ⅓ cup Green beans (French beans) cut into ½ inch pieces
- ⅓ cup Carrot chopped into ½ inch strips
- ⅓ cup Capsicum (Green bell pepper) chopped into ½ inch strips
- ⅓ cup Cauliflower (gobi) separated into florets
- ⅓ cup Green peas
For makhani gravy:
- 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
Instructions
Pressure cooking tomatoes:
- Take chopped tomatoes, green chili, red chili powder and salt in a pressure cooker. Mix well.
- Cover it with lid, put the weight on. Turn the heat on medium.
- Let it whistle 2 times. The turn off the stove.
- Once the pressure is released from the cooker. Open the lid.
- Make smooth puree out of it using grinder or blender.
Steaming the vegetables:
- Meanwhile tomatoes are cooking, cook the veggies.
- Chop them and wash them well.
- For steaming, add glassful of water in a pan. Put the steamer in. Cover it let the water come to a boil.
- Add prepared veggies except capsicum. Cover it and let it steam on medium heat for 15 minutes.
- 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.
- check the doneness by inserting a knife into potato.
- Once done remove it from the pan and keep it aside.
Making veg makhanwala recipe:
- Heat the butter in a pan on medium heat.
- Once hot, add ginger paste and garlic paste. Saute for a minute.
- Add prepared tomato puree. Let it simmer till all the moisture evaporates and it becomes like a thick paste.
- if it splutters a lot, you can partially cover the pan.
- Then add remaining red chili powder and coriander powder. Mix well and cook for a minute.
- Then add water to make the gravy consistency. Let it simmer for 4-5 minutes.
- Then add steamed veggies. Mix well and cook for 1-2 minutes.
- then add garam masala and crushed kasoori methi. Mix well.
- Lastly add heavy cream.
- Stir well and turn off the stove.
- Vegetable makhani is ready to serve.
Awesome recipe I tried it for the first time on my daughter's birthday party , guest gathered in my home loved it
glad to know that everyone loved it.
Any suggestions on how to make this work with the instant pot? Maybe PIP with the tomatoes in one pot and veggies in other pot?
yes this can be totally doable.
In the instant pot itself add tomatoes, green chili. With rack and another pot, put vegetables in it. Manual for 3-4 minutes is enough to cook both of them.
Then using immersion blender puree the tomatoes, add butter and spices and let it simmer on saute mode. When gravy is ready add veggies, cream, kasoori methi and garam masala.
it is ready.
TASTES SO YUMMM ..I WOULD LIKE TO GIVE 6 STARS
Thank you. Glad to know that you liked
yummy...thanks for the recipe
Hare Krsna Karanji. I have just recently discovered your website whilst searching for ekadashi recipes. Finding this website was like a eurika moment! This is the best website i have come across. I spent the last few days just reading thru your recipes. Today i decided to try the veg makhani n offer to my deities. Wow it tatsed really great! Ur recipes r so simple n easy to amateur cooks like myself. I know that ur website has become my consultant in cooking. Thank you this super excellent site from the bottom of my hart.
Hare Krishna Anupama ji.
Very happy to know that this site is helpful to you and this veg makhani came out good.
Thanks for the positive feedback.