Veg makhanwala is a popular vegetarian dish in Indian cuisine. It is a creamy and rich curry made with mixed vegetables cooked in a buttery tomato-based gravy.

The word Makhani, in Hindi meaning buttery, is a popular luxurious dish traditionally from Punjabi cuisine. However, it is now appreciated worldwide. It's believed that vegetarian Makhani recipes evolved for those who prefer a veggie option.

While the preparation of Veg Makhanwala is straightforward, there are several considerations to keep in mind. I've opted to exclude curd or yogurt, relying solely on Almonds to thicken the gravy. However, if desired, you can add curd or yogurt while adjusting the spice levels to maintain consistency. Additionally, for a richer and creamier texture, consider adding cashews alongside almonds . Use fresh cream as additional garnishing at the time of serving .

Veg Makhanwala

Recipe For Makhni Gravy:

4 tbsp oil

5-6 Tomatoes

2 Onions sliced

as needed Water

3 Green Chilli

1 Black Cardamom

2 Green Cardamom

5 Cloves

1 piece Mace

3 Kashmiri Red Chillies

2 Bay Leaves

1 inch Cinnamon

1 tbsp Garlic chopped

7 Garlic cloves

1/2 inch Ginger

1 tbsp Ginger juliennes

10 Cashew or almonds soaked

1/2 cup Capsicum diced

1/2 cup Cauliflower florets

1/2 cup Carrot diced

1/4 cup Green peas

1/2 cup French beans

some Chopped coriander

2 tbsp White Butter

1 tsp Garam masala

Fresh cream as preferred

1 tbsp Kasoori methi

Salt

To Prepare Makhni Mixture:

• Start by heating a pan with oil, then add in diced tomatoes and sliced onions to sauté.

• add red chillies, cashews, garlic, ginger,and green chillies, cooking for 1-2 minutes.

• add bay leaf, cinnamon, mace, black cardamom, green cardamom, and cloves to sauté.

• Pour in some water and salt, letting it simmer for 10-15 minutes.

• Once cooled, remove the whole spices and blend into a smooth paste.

For the Vegetables:

• Boil water seasoned with salt and sugar.

• Blanch carrots, cauliflower, French beans, and green peas, then quickly transfer to cold water.

• In a separate pan, heat oil and sauté ginger-garlic paste and deghi chilli powder.

• Mix in khoya and cook further.

• Add the prepared makhani gravy and let it simmer for 5-6 minutes.

• Add white butter and fresh cream, stirring well. Sweeten slightly with some sugar. ( optional )

• In another pan, heat oil and sauté chopped garlic, ginger juliennes, chopped green chillies, and diced capsicum.

• Add the blanched vegetables and stir fry.

• Combine the vegetables with the makhani gravy, then season with garam masala, kasoori methi, and chopped coriander.

• Finish with a touch of fresh cream and white butter.

• Serve warm alongside masala parathas.