Vegetable Makhanwala
Indulge in the rich, creamy flavors of Vegetable Makhanwala, a classic Indian curry that's a true crowd-pleaser! This dish features a medley of tender mixed vegetables—like carrots, peas, green beans, and bell peppers—simmered in a luscious tomato-cashew gravy, enhanced with aromatic spices like garam masala, coriander, and kasuri methi. Finished with a touch of heavy cream and butter, this velvety curry offers the perfect balance of tangy, spicy, and indulgent. Ideal for pairing with naan, roti, or basmati rice, it's a versatile vegetarian recipe that's both comforting and satisfying. With a prep time of just 20 minutes, this hearty curry is perfect for weeknight dinners or festive occasions alike!
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Recipe Information
Ingredients
- 2 cups Mixed vegetables (carrots, peas, green beans, and bell peppers)
- 4 medium Tomatoes
- 1 large Onion
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Butter
- 0.5 cup Heavy cream
- 10 pieces Cashews
- 1 piece Green chili
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 0.5 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Cilantro (for garnish)
Instructions
Chop all the vegetables (carrots, peas, green beans, and bell peppers) evenly into bite-sized pieces. Finely dice the onion and roughly chop the tomatoes.
Soak the cashews in warm water for 10 minutes. Blend them into a smooth paste using a blender or food processor and set aside.
Heat 1 tablespoon of butter in a large pan over medium heat. Add the chopped vegetables and sauté for 5-6 minutes until slightly tender. Remove and set aside.
In the same pan, add another tablespoon of butter. Add the diced onion and cook until golden brown, about 4-5 minutes.
Add the ginger-garlic paste and the green chili (slit lengthwise). Sauté for another minute until fragrant.
Add the chopped tomatoes and cook until softened, about 6-8 minutes. Stir occasionally to avoid sticking.
Allow the mixture to cool slightly, then blend it into a smooth puree using a blender or immersion blender. Return the puree to the pan.
Add red chili powder, turmeric powder, coriander powder, garam masala, and salt to the tomato-onion mixture. Sauté for 2 minutes to combine and allow the spices to bloom.
Mix in the sautéed vegetables and stir well to coat them in the spiced tomato gravy.
Add the cashew paste and water. Let the curry simmer for 8-10 minutes, stirring occasionally. Adjust the consistency by adding more water if needed.
Reduce heat to low and stir in heavy cream, kasuri methi, sugar, and the remaining butter. Cook for another 2-3 minutes, ensuring the cream integrates seamlessly into the gravy.
Turn off the heat and garnish the Vegetable Makhanwala with freshly chopped cilantro.
Serve hot with naan, roti, or rice.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 42.9 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2597 mg | 55% | |
*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.
