Veg Makhanwala Recipe
A vegetarian North Indian Recipes recipe with butter, salt - as per taste, carrots - chop. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To make the veg butterwalla recipe, first heat the butter in a pan
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 2
Add carrots, capsicum, baby corn, beans, cauliflower and cook for 5 minutes
carrots - chop(1/4 cup)capsicum (green) - cut(1/4 cup)green beans - cut(1/4 cup)baby corn - chop take(1/4 cup) - 3
Never cook softly, there should be little crunch in the vegetable
- 4
Turn off the gas and keep it aside
- 5
Heat butter in a pan
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 6
Add cinnamon, long, cardamom, black pepper, dry red chillies, coriander seeds, cashews and cook for 2 minutes
long(2)cardamom(1)inch cinnamon(1)dry kashmiri chillies(2)coriander seeds(1 teaspoon)whole black pepper(1/2 teaspoon)cashew nuts(6)long garlic(5)green chilli(1)kashmiri red chilli powder(1 teaspoon) - 7
After 2 minutes, add garlic, ginger, green chillies, onions and cook till the onion is golden brown
green beans - cut(1/4 cup)dry kashmiri chillies(2)long garlic(5)inch ginger(1)green chilli(1)onions - finely chopped(2)kashmiri red chilli powder(1 teaspoon) - 8
Take Turn off the gas and allow the mixture to cool
baby corn - chop take(1/4 cup) - 9
Pour this mixture in the mixer jar with some water and grind it into a paste
- 10
Take out in a bowl and keep it aside
baby corn - chop take(1/4 cup) - 11
Heat butter in a pan
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 12
Add salt, turmeric powder, red chilli powder, cumin powder, garam masala powder and cook for 2 minutes
salt - as per tastegreen chilli(1)salt - as per tastekashmiri red chilli powder(1 teaspoon)turmeric powder(1/4 teaspoon)cumin powder(1 teaspoon)hot masala powder(1 teaspoon) - 13
Now add the ground mixture and cook for 3 to 4 minutes
- 14
Add tomato puree to it and let it boil
tomato puree(1 cup) - 15
After boiling, add cream and mix it
tablespoons cream(2) - 16
After 1 minute add vegetables to it, cover the pan and cook it for 5 minutes
- 17
If you want more gravy then add some milk and mix
- 18
Pour the butter on top and serve
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 19
Serve the Veg Butterwala Recipe with Gourd Raita, Dal Tadka, Cumin Rice and Phulka for a special occasion
butter(1 tablespoon)butter(1 tablespoon)cumin powder(1 teaspoon)butter - as per use
Nutrition Facts
Per serving
Rate this recipe
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Veg Makhanwala Recipe
A vegetarian North Indian Recipes recipe with butter, salt - as per taste, carrots - chop. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
19 steps- 1
To make the veg butterwalla recipe, first heat the butter in a pan
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 2
Add carrots, capsicum, baby corn, beans, cauliflower and cook for 5 minutes
carrots - chop(1/4 cup)capsicum (green) - cut(1/4 cup)green beans - cut(1/4 cup)baby corn - chop take(1/4 cup) - 3
Never cook softly, there should be little crunch in the vegetable
- 4
Turn off the gas and keep it aside
- 5
Heat butter in a pan
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 6
Add cinnamon, long, cardamom, black pepper, dry red chillies, coriander seeds, cashews and cook for 2 minutes
long(2)cardamom(1)inch cinnamon(1)dry kashmiri chillies(2)coriander seeds(1 teaspoon)whole black pepper(1/2 teaspoon)cashew nuts(6)long garlic(5)green chilli(1)kashmiri red chilli powder(1 teaspoon) - 7
After 2 minutes, add garlic, ginger, green chillies, onions and cook till the onion is golden brown
green beans - cut(1/4 cup)dry kashmiri chillies(2)long garlic(5)inch ginger(1)green chilli(1)onions - finely chopped(2)kashmiri red chilli powder(1 teaspoon) - 8
Take Turn off the gas and allow the mixture to cool
baby corn - chop take(1/4 cup) - 9
Pour this mixture in the mixer jar with some water and grind it into a paste
- 10
Take out in a bowl and keep it aside
baby corn - chop take(1/4 cup) - 11
Heat butter in a pan
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 12
Add salt, turmeric powder, red chilli powder, cumin powder, garam masala powder and cook for 2 minutes
salt - as per tastegreen chilli(1)salt - as per tastekashmiri red chilli powder(1 teaspoon)turmeric powder(1/4 teaspoon)cumin powder(1 teaspoon)hot masala powder(1 teaspoon) - 13
Now add the ground mixture and cook for 3 to 4 minutes
- 14
Add tomato puree to it and let it boil
tomato puree(1 cup) - 15
After boiling, add cream and mix it
tablespoons cream(2) - 16
After 1 minute add vegetables to it, cover the pan and cook it for 5 minutes
- 17
If you want more gravy then add some milk and mix
- 18
Pour the butter on top and serve
butter(1 tablespoon)butter(1 tablespoon)butter - as per use - 19
Serve the Veg Butterwala Recipe with Gourd Raita, Dal Tadka, Cumin Rice and Phulka for a special occasion
butter(1 tablespoon)butter(1 tablespoon)cumin powder(1 teaspoon)butter - as per use
About this recipe
A vegetarian North Indian Recipes recipe with butter, salt - as per taste, carrots - chop. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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