Veg Makhanwala

Name: Veg Makhanwala
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 3 serving
Ingredients: 100 grams cauliflower; 100 grams potatoes; 8 to 10 french beans; 80 to 100 grams carrots; ⅓ cup peas; 200 grams ripe red tomatoes; 2 tablespoon cashews; ½ inch ginger; 3 to 4 garlic; 2 tablespoon butter; 1 small to medium tej patta; ¼ to ½ teaspoon garam masala; 1 green chili; ½ teaspoon kasuri methi; ½ inch ginger; ⅛ teaspoon turmeric powder; ½ teaspoon red chili powder; 2 to 3 tablespoon low fat cream; 1.25 to 1.5 cups water; ½ teaspoon sugar or as required; salt as required; few coriander leaves for garnish; ½ inch ginger

User Reviews

4.8

117 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
3
Calories
222 kcal
Course
Main Course
Cuisine
Indian

Veg Makhanwala

Chad Simpson

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Vegetable makhanwala is a creamy and rich tomato based gravy made with mix vegetables.

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Ingredients

Servings

veggies for veg makhanwala

100 grams cauliflower, chopped into medium florets or about ¾ cup chopped medium cauliflower florets
100 grams potatoes or 1 medium potato, diced or cubed or cut into batons or ⅓ to ½ cup chopped potatoes
8 to 10 french beans, chopped
80 to 100 grams carrots or 2 medium carrots, chopped or cut into batons or ⅓ to ½ cup chopped carrots
⅓ cup peas - fresh or frozen

for ground paste

200 grams ripe red tomatoes, chopped or about 1.25 cup chopped tomatoes
2 tablespoon cashews or 20 to 22 cashews
½ inch ginger - chopped
3 to 4 garlic - chopped

for veg makhanwala gravy

2 tablespoon butter
1 small to medium tej patta (indian bay leaf)
¼ to ½ teaspoon garam masala
1 green chili - slit
½ teaspoon kasuri methi (dry fenugreek leaves)
½ inch ginger julienne (optional)
⅛ teaspoon turmeric powder
½ teaspoon red chili powder
2 to 3 tablespoon low fat cream
1.25 to 1.5 cups water
½ teaspoon sugar or as required
salt as required
few coriander leaves for garnish (optional)
½ inch ginger julienne (optional)

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Instructions

prepping and cooking the veggies

First heat 1/3 cup water and soak 20 to 22 cashews in hot water for 30 minutes. After 30 minutes drain the cashews.
Meanwhile while the cashews are soaking, rinse & chop the veggies. You can also cut the veggies in batons. Add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. You can also add mushrooms. If adding mushrooms then better to saute them instead of steaming them.
Now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. Just add about 2 to 3 cups water in the cooker (pressure or electric). Place the chopped vegetables in the pan/steamer pan and keep in the cooker. While pressure cooking, cook for 2 whistles.
For sauteing veggies, heat 3 tbsp oil in a pan. Add the veggies in batches to the pan.
Saute the veggies, till they are browned from the edges. Remove them on a plate and keep aside. Add more oil if required while sauteing.

preparing the ground paste

In a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic (½ inch ginger & 3 to 4 garlic, chopped).
Without adding any water make a smooth paste in the grinder or blender. There should be no small pieces of cashews in the paste.

making veg makhanwala gravy

Heat 2 tbsp butter in a pan. Add tej patta or bay leaf and saute for a few seconds.
Add the tomato cashew paste.
Keep on stirring and sauteing the paste on a low flame.
Saute and stir till you see fat leaving the sides and on the surface. The entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.
Add ¼ tsp turmeric powder & ½ tsp red chili powder. Stir and saute for a minute.
Add 1.25 to 1.5 cups water. Stir very well.
Add 1 slit green chili. The green chilies give a bit of heat to the gravy. You can also skip the green chilies.
Bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. You should see some fat floating on top. The gravy will also thicken.
Add the steamed or fried veggies. Stir gently.
Add ½ tsp sugar or as required. Add salt.
Add ½ tsp kasuri methi/dry fenugreek leaves. Crush and then add the kasuri methi.
Stir and then add 2 to 3 tbsp low fat cream.
Stir so that the cream mixes very well with the gravy. Switch off the flame.
Lastly sprinkle some ¼ tsp garam masala powder. If using homemade garam masala, then add ¼ tsp and if using store brought, then add ½ tsp. You can even add ginger julienne at this step or garnish with them later.
Stir again and veg makhanwala is ready to be served.
Serve vegetable makhanwala hot or warm with rotis or parathas or naan or tadoori roti or rumali roti.
While serving you can garnish with coriander leaves or ginger julienne.

Notes

Instead of low fat cream you can add 1 to 1.5 tablespoons of heavy cream.
Instead of low fat cream you can add 1 to 1.5 tablespoons of heavy cream.
In this recipe, you can add vegetables like cauliflower, green peas, potatoes, carrots, french beans, capsicum, baby corn and broccoli.
The grated paneer or grated cheese can be added while serving.
If you don't have low fat cream then you can skip adding it. But there will be some change in the taste.
Instead of low fat cream you can add 1 to 1.5 tablespoons of heavy cream.

Nutrition Information

Show Details

Calories 222kcal (11%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 31mg (10%) Sodium 489mg (20%) Potassium 635mg (18%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 5680IU (114%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 2mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 45mg (50%) Vitamin D 1µg Vitamin E 1mg Vitamin K 25µg Calcium 58mg (6%) Vitamin B9 (Folate) 58µg Iron 2mg (11%) Magnesium 55mg Phosphorus 136mg Zinc 1mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 222 kcal

% Daily Value*

Calories	222kcal	11%
Carbohydrates	21g	7%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	31mg	10%
Sodium	489mg	20%
Potassium	635mg	14%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	5680IU	114%
Vitamin B1 (Thiamine)	1mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	2mg
Vitamin B6	1mg
Vitamin B12	1µg	42%
Vitamin C	45mg	50%
Vitamin D	1µg	5%
Vitamin E	1mg
Vitamin K	25µg
Calcium	58mg	6%
Vitamin B9 (Folate)	58µg
Iron	2mg	11%
Magnesium	55mg	14%
Phosphorus	136mg
Zinc	1mg