Veg Makhanwala Recipe- North Indian Mixed Vegetables Gravy
If you are planning a North Indian sabzi for dinner, then you must try this no onion no garlic Veg makhanwala. it's absolutely creamy and delicious and goes well along with a Kadai Chole, Tawa Paratha, and a Raita.
Veg Makhanwala is quite a popular north Indian mixed vegetable gravy. This recipe has a balanced blend of spices and a creamy texture from cashew nuts and fresh cream that is added to the gravy.
You can add any vegetable of your choice to Veg Makhanwala. I have added Broccoli instead of Cauliflower, baby corn, carrots and capsicum. Adding different vegetables ensure you get more nutrition and fiber in your diet.
Broccoli is one of the very low-calorie vegetables, it is rich in dietary fiber, minerals, vitamins, and antioxidants that have proven health benefits. Broccoli tastes slightly bitter for some people but goes amazingly well in Veg Makhanwala as you do not feel the bitterness in the creamy gravy and kids ares sure to enjoy it.
Serve Veg Makhanwala with Chole Capsicum Masala Recipe,Tawa Paratha and a Mooli Raita Recipe for a special party or a weekend dinner. You can end this delicious North Indian meal with Rich & Delicious Shahi Tukda Recipe.
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15 M
30 M
45 M
4 Servings
Ingredients
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For the gravy
- 1 teaspoon Cumin (Jeera) seeds
- 1/2 inch Cinnamon Stick (Dalchini)
- 6 Whole Black Pepper Corns
- 1 Black cardamom (Badi Elaichi) , seeded
- 2 Cloves (Laung)
- 10 Cashew nuts
- 3 Tomatoes , chopped
- 1 inch Ginger , chopped
- 1 Green Chilli , roughly chopped
- 1 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Kashmiri red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi) Other ingredients
- 100 grams Broccoli , chopped
- 1 Carrot (Gajjar) , cut lengthwise of 1 inch thickness
- 1 Green Bell Pepper (Capsicum) , diced
- 8 Baby corn , cut lengthwise of 1 inch thickness
- 1 tablespoon Fresh cream
- Salt , to taste
- Cooking oil
How to make Veg Makhanwala Recipe- North Indian Mixed Vegetables Gravy
To begin making Veg Makhanwala first clean, wash all the vegetables. Prep all the ingredients and keep them handy.
First make the gravy for Veg Makhanwala. Heat oil in a heavy bottom pan over medium heat; add the cumin seeds, cinnamon, cloves, cardamom, black pepper and cashew nuts.
Saute for a few seconds, until you can smell the aromas coming through - about 1 minute.
At this stage add chopped tomatoes, ginger, green chilli and saute in oil for two mins until the tomatoes become mushy and soft.
Once the tomatoes turn soft, add turmeric powder, coriander powder, red chilli powder and saute for about a minute and turn off the heat.
Allow the masala for the Veg Makhanwala to cool down and grind to a smooth paste.
Heat oil in a heavy bottomed pan or a kadai over medium high heat. Add the mixed vegetables, sprinkle salt and stir fry until the vegetables are cooked through and yet little crunchy and firm. Optionally, sprinkle a little water cover the pan and cook the vegetables. It should not take more than 3 to 4 minutes.
Ensure the vegetables don't get mushy. Once done, turn off the heat and keep the vegetables aside.
Heat oil in a kadai and add the ground Makhanwala masala paste, fresh cream and bring the makhanwala gravy to a brisk boil.
Once the gravy starts simmering, add the cooked vegetables and add half a cup of water to it. Cover the kadai and cook the Veg Makhanwala on low flame for five minutes and switch off the heat.
Once done, check the salt and spices and adjust to suit your taste. Transfer the Veg Makhanwala to a serving bowl and serve hot.
Serve Veg Makhanwala with Chole Capsicum Masala Recipe,Tawa Paratha, Maharashtrian Kadhi and a Mooli Raita Recipe for a special party or a weekend dinner. You can end this delicious North Indian meal with Rich & Delicious Shahi Tukda Recipe.
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