Vegetable Makhani
Elevate your mealtime with the rich and creamy flavors of Vegetable Makhani, a vegetarian twist on the iconic Indian butter masala. This delectable dish features a medley of tender mixed vegetables simmered in a velvety tomato-cashew gravy infused with aromatic spices like garam masala and crushed fenugreek leaves. A splash of heavy cream adds luxurious richness, while the hint of sweetness from sugar perfectly balances the vibrant spices. Ready in under an hour, this one-pot wonder is both comforting and indulgent, making it perfect for weeknight dinners or special occasions. Pair it with fluffy naan or fragrant basmati rice for a restaurant-style meal at home! Keywords: Vegetable Makhani, creamy Indian curry, vegetarian butter masala, tomato-cashew gravy, Indian dinner recipe.
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Recipe Information
Ingredients
- 2 cups Mixed vegetables (carrots, beans, peas, cauliflower, etc.)
- 3 tablespoons Butter
- 1 tablespoon Oil
- 1 large Onion (finely chopped)
- 3 medium Tomatoes (pureed)
- 10 pieces Cashews
- 1 teaspoon Ginger-garlic paste
- 0.25 cup Heavy cream
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Fenugreek leaves (kasuri methi, crushed)
- 1 cup Water
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
Boil or steam 2 cups of mixed vegetables (such as carrots, beans, peas, and cauliflower) until just tender. Drain and set aside.
Heat 3 tablespoons of butter and 1 tablespoon of oil in a large pan over medium heat.
Add 1 finely chopped large onion and sauté until golden brown.
Stir in 1 teaspoon of ginger-garlic paste and cook for a minute until the raw smell disappears.
Add 3 pureed medium tomatoes and cook until the mixture thickens and the oil starts to separate, about 5-7 minutes.
In a blender, grind 10 cashews with 2 tablespoons of water to form a smooth paste. Add this to the pan, stirring well.
Season the mixture with 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 0.5 teaspoon of red chili powder, 0.25 teaspoon of turmeric powder, and 1 teaspoon of salt. Mix thoroughly.
Add 1 cup of water and simmer for 5 minutes to let the flavors meld.
Gently stir in the cooked vegetables and simmer for another 5 minutes.
Add 0.25 cup of heavy cream and mix well, ensuring the sauce becomes creamy and smooth.
Stir in 1 teaspoon of sugar and 1 teaspoon of crushed fenugreek leaves (kasuri methi). Simmer for 2 more minutes.
Turn off the heat and garnish with 2 tablespoons of chopped cilantro.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 12.1 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
