Veg makhanwala recipe with step by step photos. Sharing a rich, creamy and buttery veg makhanwala or veg makhani recipe. Makhanwala means a dish having butter. Whether the butter is more or less depends upon the home chef. ‘Makhan’ is the Hindi word for butter. It makes for a rich, luxurious and delicious meal when served with a side of roti, paratha or jeera rice or tandoori roti.
Generally, in everyday Indian cooking, we don’t add butter while sauteing. The recipe is made with either oil or ghee. Of course there are some recipes that use butter and this vegetable makhanwala is one of them.
This delicious veg makhanwala recipe is adapted from the tried and tested Recipe of paneer butter masala. In a makhanwala or butter masala recipes, I do not like to add too many spices and I keep the overall taste and flavor balanced. So along with the tang of the tomatoes, you also get the creaminess & sweetness of cashew paste and cream.
Though I have just added veggies, you can also add some paneer along. Other similar recipes on the blog are
The veggies can be steamed or fried. Personally I prefer steamed veggies as they blend well in such gravies and cooking them takes less effort. If you prefer, you can fry or saute the veggies. You will need to fry/saute the veggies in batches so that all of them are evenly fried or sauteed.
The recipe does not have onions. For making a no onion no garlic version, you can easily skip the garlic. This is a very good curry recipe made with mixed vegetables and I mean it. Being a rich and filling curry, its excellent for parties and celebrations.
Veg makhani is best served hot or warm with tandoori rotis, naan or parathas or chapatis. You can also serve it with steamed rice or saffron rice or jeera rice.
How to make Veg Makhanwala
Preparation
1. First heat ⅓ cup water and soak 20 to 22 cashews in the hot water for 30 minutes. After 30 minutes drain the water from the cashews.
2. 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.
3. 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 of 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. Below are mixed vegetables that have already been steamed.
4. For sauteing veggies, heat 3 tablespoons of oil in a pan. Add the veggies in batches to the pan.
5. Saute the veggies, till they are browned from the edges and cooked well.
6. Remove them on a plate and keep them aside.
7. In a grinder or blender jar, add the following ingredients:
- 1.25 cups of chopped tomatoes
- the soaked cashews
- ½ inch ginger
- 3 to 4 chopped garlic cloves.
8. 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
9. Heat 2 tablespoons of butter in a pan.
10. Add 1 small to medium-sized tej patta and saute for a few seconds.
11. Add the prepared ground tomato cashew paste.
12. Stir and mix.
13. Keep on stirring and sauteing the paste on a low heat.
14. 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 heat.
15. Add ⅛ teaspoon turmeric powder and ½ teaspoon red chili powder. You can also add Kashmiri red chili powder or deghi mirch instead of red chili powder.
16. Stir and saute for a minute.
17. Add 1.25 to 1.5 cups water.
18. Stir and mix very well.
19. Add 1 slit green chili. The green chilies give a bit of heat to the gravy. You can also skip the green chilies.
20. Bring the veg makhani gravy to simmer on a low to medium heat for 6 to 8 minutes. You should see some fat floating on top. The gravy will also thicken.
21. Add the steamed or fried veggies.
22. Stir gently to mix.
23. Add ½ teaspoon sugar or as required.
24. Add salt according to taste.
25. Add ½ teaspoon kasuri methi (dry fenugreek leaves). Crush and then add the kasuri methi.
26. Stir and then add 2 to 3 tablespoons of low fat cream or light cream. Stir so that the cream mixes very well with the gravy. Switch off the heat.
Instead of low fat cream you can add 1 to 1.5 tablespoons of heavy cream.
27. Lastly sprinkle some ¼ teaspoon garam masala powder. If using homemade garam masala, then add ¼ teaspoon and if using store brought, then add ½ teaspoon.
You can even add ginger julienne at this step or garnish with them later.
28. Stir again and veg makhani is ready to be served. If you want you can also garnish with some chopped coriander leaves or dot with some cream.
29. Serve veg makhanwala hot or warm with chapati or tandoori roti or rumali roti or plain paratha or naan or lachha paratha or poori.
You can also serve it with steamed basmati rice or jeera rice or saffron rice.
More Tasty Curry Recipes
Indian Curry Recipes
Indian Curry Recipes
South Indian Food
Paneer Recipes
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Veg Makhanwala
Ingredients
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)
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
- 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 Info (Approximate Values)
This Veg Makhanwala Post from the blog archives, first published in December 2014 has been republished and updated on December 2022.
Ur all recipes r super duper hit. Can u pls share d recipe of soya chaap. Thanks for all mouth watering recipes me n my hubby just love them a lott…..
welcome manisha. thanks for sharing positive feedback. i don’t use soya so won’t be able to post the recipe.
You’ve got sucha lovely blog with good number of veg recipes. I tried this today and it came out well(though i added more veggies, with no cream – was a bit dry gravy). My husband liked it a lot.
I also tried ur coconut ladoo with condensed milk and that was also a HIT.
Looking forward to try more recipes of urs. Keep rocking and keep sharing! 🙂
welcome puja. glad to know this. thanks for sharing positive feedback.
Dassana,
I would like to make this recipe but I have a question about the cream. Where I am at, cream is liquid, like what someone might put in coffee; very similar to milk in texture. But the cream in your picture appears to be more solid, like a sour cream or yogurt. Can you tell me more about this ingredient? I want to make this dish, but I want to do it right.
jennifer, you can use the cream which you get. this is the indian brand of cream that i use and its 25% low fat.
Greetings,
I have a favourite indian dish: Butter Chicken. I’m a vegetarian and I rarely eat meat but… I do eat Butter Chicken at the restaurant. So… for months now I was wanting to experiment something indian at home, with veggies.
Finally, I googled it two days ago and… there was this website! I landed right on this recipe. I decided I was going for it! I went to an indian grocery shop yesterday for spices and basmati rice! Today, I just cooked it for lunch and. …. UAU! By the way it was smelling while I was cooking I could totally predict it was going in the right direction. AMAZING smell! AMAZING taste, perfect balance!
What did I do different from the recipe? I didn’t use the green chilies and I didn’t use kasuri methi/dry fenugreek leaves (I forgot to buy at the store!). I used soja cream instead of normal cream (same amount). Works really well, it’s a good replacement. The recipe is very easy to follow. Totally pays off. It’s delicious delicious! Excellent recipe to try to cook indian for the first time in my life!
I will cook it soon for a group of people, for sure! Share the good stuff!
Thank you! The site looks really nice and I will look for more recipes!
welcome diana. thanks for sharing your positive feedback and also for sharing your variation. good to know that you liked the recipe.
i just loved ur recipe of veg makhanwala….it was so awesm….tasted like resturant……super yummy.
thanks ivana
This was absolutely delicious and worth the effort!
thanks simmy
I have tried many of your dishes .thanks for your recipes
welcome raji
Hi Dassana
I’ve been trying to make this recipe from quite some time but I live in a city in the US where I don’t get fresh cream easily. I’ve eaten this dish and I know that is an important ingredient. Can you suggest a substitute for fresh cream? Or is there any way I can make it at home instead? I look forward to your response. And thanks for all those wonderful dishes on your blog. Keep going.
thanks kavitha. one reader had suggested to use milk powder instead of cream. just dissolve 2 tbsp milk powder in 1 tbsp warm water and add this mixture in place of cream. just today i also read that 1 tbsp butter can be mixed with 2 to 3 tbsp of milk and used as a cream substitute. you can try any of these options. you can fresh cream at home. but for that you will need some cream or malai (the cream layer which collects and float on top of milk after its heated). whip this malai in a blender till smooth. 1/4 cup of malai is good to begin with.
Awesome and very easy recipe.
But I want to ask which will taste better boiled veggies or fried veggies. As you have used boiled veggies.
Please reply.
thanks yuvina. it depends upon person to person. but we prefer steamed veggies.
Thanks Dasanna.
One thing I want to ask can we skip the cream as already you have made gravy. Is cream is necessary for thickness or for taste?
Thanks once again.
welcome yuvina. cream is required. but if you want then you can skip it.
great site. Makes cooking seem so effortless. Especially the step-by-step images and instructions. Everyday I am trying a new recipe and see my family grinning wide. God bless all the works of your hands
thanks shilpa for your kind words and wishes.
Your recipes are very helpful and my husband loves it when i cook your recipes. What if I dont add cream in this recipe and how essential is the use of kasoori methi?
thanks archita for this sweet feedback on recipes. both are required. cream balances the tanginess of tomatoes in the gravy. kasoori methi gives a good aroma and restaurant type flavor. you can skip them but the taste will be different.
I tried this recipe yesterday. It is so tasty and color also too good. Thank you so much for sharing this recipe.
welcome basheera. thanks for sharing positive feedback on veg makhanwala recipe.
Very good article. I absolutely love this website.
Continue the good work!
I know they’re a distinct flavor, but is there ANY suggestion/option if you cannot find dried fenugreek leaves, only seeds
cate, alternative is one pinch of methi/fenugreek seeds powder or skip adding them.
Hi Amit and Dassana
I have tried a number of recipes from your website , they have all come out really well. I tried out some of these for my husband’s birthday recently and then tried this recipie for dinner tonight, my family relished it! My husband even asked me ‘is this from the same website from which you have been trying out those awesome dishes?:)
I think both of u have done a great job with this website, in terms of the contents, hard work gone into
presentation and the time you take to respond to every message , keep up the great work, ….soumya
thanks a lot soumya. reading comments like yours motivate us to add more recipes and give our best. glad to read your positive feedback.