Veg Makhanwala Recipe - North Indian Mixed Vegetables Gravy
A vegetarian North Indian Recipes recipe with butter, salt - to taste, carrot (gajjar) - cut into 1 inch diagonals. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making Veg Makhanwala Recipe, firstly clean and heat a skillet with butter on medium flame, add all the vegetables - carrot, capsicum, babycorn, beans and cauliflower
butter(1 tablespoon)carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)cauliflower (gobi) - small florets(1/4 cup)butter(1 tablespoon)butter - to serve - 2
Stir fry for about 5 minutes until the veggies are cooked yet have a bite and crunch to it
- 3
Turn off the flame and set aside
- 4
Heat butter in a heavy bottom pan over medium heat, add the cinnamon, cloves, cardamom, black pepper, whole dry red chillies, coriander seeds and cashew nuts
butter(1 tablespoon)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)butter(1 tablespoon)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)inch cinnamon powder (dalchini)(1)kashmiri dry red chilli(2)coriander seeds(1 teaspoon)whole black pepper corns(1/2 teaspoon)cashew nuts(6)cloves garlic(5)green chilli(1)kashmiri red chilli powder(1 teaspoon)butter - to serve - 5
Saute for a few seconds, until the aroma wafts in the air
- 6
At this stage add garlic, ginger, green chilli, onions and continue to cook
green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)kashmiri dry red chilli(2)cloves garlic(5)inch ginger(1)green chilli(1)onions - finely chopped(2)kashmiri red chilli powder(1 teaspoon) - 7
Once the onions turn into a lovely brown colour
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)onions - finely chopped(2) - 8
Turn off the heat
- 9
Once cooled transfer to a mixer jar and grind to a smooth paste adding a few spoons of water, if required
- 10
Transfer the paste into a bowl and set aside
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup) - 11
Heat a kadai with the butter on medium flame, add the dry spice powders into this warm butter - salt, turmeric powder, red chilli powder, cumin powder, garam masala powder and give it a good mix
butter(1 tablespoon)salt - to tastecarrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)butter(1 tablespoon)inch cinnamon powder (dalchini)(1)kashmiri dry red chilli(2)green chilli(1)salt - to tastekashmiri red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)butter - to serve - 12
Now add the freshly ground masala into the kadai, cover and cook for 3-4 minutes
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)garam masala powder(1 teaspoon)tablespoons fresh cream(2) - 13
To this, add in the tomato puree and bring it to a brisk boil
homemade tomato puree(1 cup) - 14
The Veg Makhanwala gravy will begin to bubble, now add in the cream, and give it a good stir
tablespoons fresh cream(2) - 15
Add the sauteed veggies into the bubbling Veg Makhanwala gravy, cover and continue to cook
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup) - 16
Cover the kadai and cook the Veg Makhanwala on low flame for five minutes and switch off the heat
- 17
Once done, check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 18
Adjust the consistency of the Veg Makhanwala gravy with some milk
- 19
Transfer the Veg Makhanwala to a serving bowl, top with butter and serve hot
butter(1 tablespoon)butter(1 tablespoon)butter - to serve - 20
Serve Veg Makhanwala Recipe with Creamy Dal Makhani Recipe ,Tawa Paratha and Boondi Raita Recipe Spiced With Black Salt for a special party or a weekend dinner
salt - to tastewhole black pepper corns(1/2 teaspoon)salt - to tastetablespoons fresh cream(2)butter - to serve - 21
You can end this delicious North Indian meal with Rich & Delicious Shahi Tukda Recipe
Rate this recipe
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Veg Makhanwala Recipe - North Indian Mixed Vegetables Gravy
A vegetarian North Indian Recipes recipe with butter, salt - to taste, carrot (gajjar) - cut into 1 inch diagonals. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
21 steps- 1
To begin making Veg Makhanwala Recipe, firstly clean and heat a skillet with butter on medium flame, add all the vegetables - carrot, capsicum, babycorn, beans and cauliflower
butter(1 tablespoon)carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)cauliflower (gobi) - small florets(1/4 cup)butter(1 tablespoon)butter - to serve - 2
Stir fry for about 5 minutes until the veggies are cooked yet have a bite and crunch to it
- 3
Turn off the flame and set aside
- 4
Heat butter in a heavy bottom pan over medium heat, add the cinnamon, cloves, cardamom, black pepper, whole dry red chillies, coriander seeds and cashew nuts
butter(1 tablespoon)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)butter(1 tablespoon)cloves (laung)(2)cardamom (elaichi) pods/seeds(1)inch cinnamon powder (dalchini)(1)kashmiri dry red chilli(2)coriander seeds(1 teaspoon)whole black pepper corns(1/2 teaspoon)cashew nuts(6)cloves garlic(5)green chilli(1)kashmiri red chilli powder(1 teaspoon)butter - to serve - 5
Saute for a few seconds, until the aroma wafts in the air
- 6
At this stage add garlic, ginger, green chilli, onions and continue to cook
green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)kashmiri dry red chilli(2)cloves garlic(5)inch ginger(1)green chilli(1)onions - finely chopped(2)kashmiri red chilli powder(1 teaspoon) - 7
Once the onions turn into a lovely brown colour
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)onions - finely chopped(2) - 8
Turn off the heat
- 9
Once cooled transfer to a mixer jar and grind to a smooth paste adding a few spoons of water, if required
- 10
Transfer the paste into a bowl and set aside
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup) - 11
Heat a kadai with the butter on medium flame, add the dry spice powders into this warm butter - salt, turmeric powder, red chilli powder, cumin powder, garam masala powder and give it a good mix
butter(1 tablespoon)salt - to tastecarrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)butter(1 tablespoon)inch cinnamon powder (dalchini)(1)kashmiri dry red chilli(2)green chilli(1)salt - to tastekashmiri red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1 teaspoon)garam masala powder(1 teaspoon)butter - to serve - 12
Now add the freshly ground masala into the kadai, cover and cook for 3-4 minutes
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup)garam masala powder(1 teaspoon)tablespoons fresh cream(2) - 13
To this, add in the tomato puree and bring it to a brisk boil
homemade tomato puree(1 cup) - 14
The Veg Makhanwala gravy will begin to bubble, now add in the cream, and give it a good stir
tablespoons fresh cream(2) - 15
Add the sauteed veggies into the bubbling Veg Makhanwala gravy, cover and continue to cook
carrot (gajjar) - cut into 1 inch diagonals(1/4 cup)green bell pepper (capsicum) - cut into 1 inch diagonals(1/4 cup)green beans (french beans) - cut into 1 inch diagonals(1/4 cup)baby corn - cut into 1 inch diagonals(1/4 cup) - 16
Cover the kadai and cook the Veg Makhanwala on low flame for five minutes and switch off the heat
- 17
Once done, check the salt and spices and adjust to suit your taste
salt - to tastesalt - to taste - 18
Adjust the consistency of the Veg Makhanwala gravy with some milk
- 19
Transfer the Veg Makhanwala to a serving bowl, top with butter and serve hot
butter(1 tablespoon)butter(1 tablespoon)butter - to serve - 20
Serve Veg Makhanwala Recipe with Creamy Dal Makhani Recipe ,Tawa Paratha and Boondi Raita Recipe Spiced With Black Salt for a special party or a weekend dinner
salt - to tastewhole black pepper corns(1/2 teaspoon)salt - to tastetablespoons fresh cream(2)butter - to serve - 21
You can end this delicious North Indian meal with Rich & Delicious Shahi Tukda Recipe
Rate this recipe
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