Vegetable Makhanwala

Recipe by
Total Time:
45-60 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Vegetable Makhanwala

  • Cook vegetables like carrot, potato and green beans with enough water and salt to taste.
  • After they are half cooked, add cauliflower florets and cook till they are cooked completely. Do not let them turn mushy.
  • Drain and keep aside.
  • Blanch tomatoes in hot water. Peel off the skin, remove the seeds and chop them into pieces. (After blanching it becomes easy to remove the skin away).
  • Melt 1 tbsp of butter in a pan and add bay leaves, cinnamon stick, cumin seeds, cardamom and cloves.
  • As they sputter, add chopped tomatoes and green chillies and cook till they turn mushy and are cooked well.
  • Then add turmeric powder, coriander powder and saute.
  • Now add green peas and cook till they are almost done.
  • Mix 1 cup of milk with 2 tsp of corn flour and keep aside.
  • Now add the cooked vegetables and garam masala and mix well on a low flame.
  • Add the milk and corn flour mixture to the vegetables that are getting cooked and keep mixing.
  • Then add 2 cups water, salt to taste and mix well.
  • Add cashew nuts powder to it and mix well.
  • Now cook till the mixture thickens slowly.
  • Crush kasuri methi in your palm and add them to the curry. Mix well.
  • Add 2 tsp of butter at this stage and give a mild mix.
  • Now switch off the flame and transfer it to the serving dish. Add cilantro on top and garnish by sprinkling cashew nuts powder on top.
  • Enjoy with flatbreads or even hot rice.