Vegetable Makhanwala

 Vegetable Makhanwala , a very famous restaurant dish which many families prefer to try instead of the usual kadaai vegetable or vegetable khorma. I certainly don’t know the origin of this dish , I’m assuming it to be a mughalai dish because of the excessive use of ghee , malai or curd and cashew paste. Recipe wise I’d recommend this to be tried out by people who are familiar with cooking. A little bit tedious but its definitely worth the hardship.


Vegetable Makhanwala


  • Cuisine: north indian
  • Course or type: side dish
  • Cooking Technique: Sautéing
  • Preparation Time: 20
  • Difficulty: medium
  • Cooking Time: 20


  • 1 medium size carrot(peeled and chopped lengthwise)
  • 10 – 12 green beans (de-stem and chop them)
  • 2 medium size potatoes (peel and chop them lengthwise)
  • 1 cup frozen green peas or 1 handfull
  • 1 green capsicum (finely chopped)
  • 100 grams paneer or cottage cheese (chop into cubes)

For the gravy

  • 1/2 kg tomatoes (roughly chopped or cut into quarters)
  • 2 medium size onions (roughly chopped or cut into quarters)
  • 1 handfull of cashews
  • 2 cloves garlic
  • 2 green chillies
  • 3 cups water

Powders and Taste Enhancers

  • 3 tsps cardamom powder
  • 3 tsps garam masala
  • 3 tsps red chilly powder
  • 4 tbsps tomato ketchup(gives an extra tangy taste)
  • 3 tbsps honey(balances sourness in the gravy)
  • Salt to taste
  • 1/2 cup curd or fresh cream
  • 3 tsps kasoori methi(crush this with your palms)

OIls and Butters

  • 4 tbsps of cooking butter
  • 2 tbsps of cooking oil (I used rice bran oil)


  1. Chop the above mentioned vegetables and keep them ready. Steam cook only green beans , carrot , potato and green peas.IMG_20160725_122200.jpg
  2. Take a big vessel or a sauce pan , add in all the ingredients mentioned in “For the gravy” and add 3 cups of water(600 ml). Keep this on medium heat close the vessel with a lid and allow it to cook for about 10 minutes or until all the ingredients have become tender.
  3. Once this is cooked , take a blender jar , add in only the tomato mixture into the jar and do not use the water. Grind this to a smooth paste and filter this mixture into a cup. This will give a very smooth and creamy gravy. Add 100 ml of the tomato mixture stock , if the filtered paste is too thick.
  4. Now take a dry wok , on medium heat , add oil and cooking butter. Once the butter melts , add int the puree / tomato paste and stir.IMG_20160725_122050.jpg
  5. After about 3 minutes , To this puree you need to add all the ingredients mentioned under “Powders and Taste Enhancers“. Add the ingredients in the exact same order as mentioned above. After adding each ingredient you need to stir the gravy.
  6. Now add the steamed vegetables and mix them gradually (Do this step in low heat). Add the chopped green capsicum and mix it into the gravy. Cover this with a lid and let it cook for about 10 minutes. (Stir in between)IMG_20160725_123248.jpg
  7. After 10 minutes , remove the lid and check if the capsicum is just about cooked , it needs to be crunchy but not raw. To this add the cubed paneer and mix.
  8. Take this off the heat and serve it hot with chappathis , phulkas , kulchas or naan , basically and Indian flat bread or pulao.veg makhan.jpg

3 Comments Add yours

  1. Nilesh Chougule says:

    Wooow so yummy so good


  2. Anushaa Ashok says:

    Thanks 🙂


  3. Nilesh Chougule says:

    Mam i like your recipes so good 👌& im chef and plz mam send mam your recipes my mail Id. plz mam


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