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🇮🇳
- 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
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
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
About this recipe
A vegetarian North Indian Recipes recipe with butter, salt - to taste, carrot (gajjar) - cut into 1 inch diagonals. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Mini Dal Samosa Curry / Sabzi Recipe
⏱ 35 min
Matar Samosa Recipe -Green Pea Samosa
⏱ 55 min
Kesar Chai Recipe - A Delicious Saffron Flavored Indian Tea
⏱ 10 min
Aamras Recipe - Ripe Mango Ras
⏱ 15 min
Kaddu Palak Roti Recipe (Pumpkin Spinach Flat Bread)
⏱ 35 min
Vegan Chickpea Omelette Recipe (Spiced Chickpea Flour Pancakes)
⏱ 50 min