veg makhanwala recipe

Veg Makhanwala Recipe | Vegetable Makhani

In the realm of culinary innovation, Vegetable Makhani emerges as a harmonious blend of flavors, textures, and creativity. This delectable dish, born from the rich heritage of Indian cuisine, encapsulates the spirit of indulgence while embracing the healthful bounty of vegetables. With its creamy sauces, vibrant colors, and a medley of vegetables, Vegetable Makhani redefines comfort food, offering a unique combination of nourishment and delight.

Veg Makhanwala Recipe: Where Wholesomeness Meets Indulgence

The term “Makhani,” which translates to “buttery,” signifies the luxurious touch that this dish brings to the table. Vegetable Makhani transforms the often-humble vegetables into a culinary masterpiece, enveloping them in a velvety sauce that is both rich and flavorful. The harmonious marriage of creamy textures and the goodness of vegetables creates an experience that resonates with both the senses and the soul.

Vegetable Makhani is not just about taste; it’s about storytelling. Each vegetable, carefully selected and prepared, contributes its unique flavor and texture to the dish. The colors of the vegetables paint a vibrant canvas, adding an element of visual appeal to the plate. The aroma that wafts from the dish carries with it a journey through fragrant spices and the heart of Indian kitchens.

Beyond its gastronomic appeal, Vegetable Makhani has cultural significance that transcends the plate. It celebrates the essence of Indian culinary traditions that have long held vegetables in high regard. The dish showcases the creativity of chefs who seek to redefine classic flavors and present them in new and exciting ways.

Vegetable Makhani serves as a symbol of balance – a culinary embodiment of the belief that wholesome ingredients can coexist with indulgence. In a world that often pits taste against health, this dish bridges the gap by offering both. It is a testament to the idea that food can be nourishing and gratifying simultaneously.

The universality of Vegetable Makhani is its most endearing quality. It has the power to transcend cultural boundaries and resonate with palates around the world. The balance of textures, the marriage of flavors, and the essence of comfort make it a dish that appeals to a diverse range of tastes.

In a world where culinary trends are ever-evolving, Vegetable Makhani stands as a timeless creation that remains relevant and cherished. It’s a dish that pays homage to the heritage of Indian cuisine while embracing the spirit of innovation. With every forkful, Vegetable Makhani encourages us to appreciate the beauty of contrasts – the interplay of wholesome vegetables and indulgent sauces that come together in a symphony of taste.

Veget Makhanwala recipe isn’t just a dish; it’s an experience that encapsulates the essence of culinary creativity and cultural fusion. It bridges the gap between nourishment and indulgence, tradition and innovation. To savor Vegetable Makhani is to embark on a journey that celebrates the artistry of cooking and the joy of savoring flavors that nourish both body and soul.

Veg Makhanwala

Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 People


For Paste

  • 4 pcs Tomato ( medium size,cut into half) tamatar ka do hissa kar lein
  • 2 pcs Onion(large size. Cut into half) pyaj ko do hisso mein kaat lein
  • Salt to taste namak swad anusar
  • 1 tbsp Sugar chinni
  • 1 tbsp Coriander Powder dhaniya powder
  • 1/2 tsp Turmeric Powder haldi powder
  • 1 tsp Degi Red Chilli Powder degi lal mirch powder
  • 1 tbsp Oil tel
  • Little Water thora sa paani
  • 1 cup Curd , beaten dahi
  • 10 pcs Cashew Nuts kaju

For Vegetables

  • 2 tbsp Butter makkhan
  • 1 pc Carrot(large size, cut unto diamond shape) gajar ko heeray k shape mein kaat le
  • Little Water thora sa pani
  • Salt to taste namak swad anusar
  • 1 cup Cauliflower (cut into medium size florets) fulcobi ko medium size mein ful ko kaat le

For Gravy

  • 3 tbsp Butter
  • A pinch of asafoetida chutki bhar hing
  • 1/2 tsp Degi Red Chilli Powder degi lal mirch powder
  • Prepared Paste
  • Little Water thora sa paani
  • 5 pcs French Beans (chopped)
  • 1/2 pc Capsicum (small cut into cubes) shimla mirch ko chote tukde mein kaat le
  • Prepares carrot and cauliflower Veggies taiyar ki hui gajar aur fulcobi ki sabji
  • 1/2 tsp Honey sehed

For Tadka

  • 1 tbsp Butter
  • 1/2 inch Ginger (chopped) adrakh barik kata hua
  • 2 pcs Coriander Leaves (chopped) dhaniya ka patta barik kata hua
  • 1 tsp Dry Fenugreek Leaves kasuri methi


Process For Making Paste

  • In a large bowl, add tomatoes,onion , salt to taste, sugar , coriander powder, turmeric powder, degi red chilli powder, oil , little water, curd and cashew nut.Mix well.
  • Transfer it into a grinder jar and make a smooth paste.

Process For Making Cauliflower and Carrot Vegetable

  • In a deep bottom pan , add butter, once its melted, add carrot and saute well.
  • Add a little water , salt to taste and mix it well.Cover it with the lid and cook untill it becomes soft.
  • Add cauliflower florets and let it cook for 5-6 minutes.
    Switch off the heat and keep aside for further use.

Process For Making Gravy

  • In a deep bottom pan, add butter , once its hot, add a pinch of asafoetida, degi red chilli powder and saute it well.
  • Add prepared paste and mix it well.Cover it with the lid and cook for a while.
    Keep sauteing dor 15-20 mints on medium flame.
    (NOTE : The paste is not cooked before ,hence we need to cook it for about 15-20, minutes so that the raw smell of tomatoes , onions and spices goes off and the paste gets cooked nicely)
  • Now add a little water and mix it well.Now add french beans , capsicum and mix it well.Add cooked cauliflower and carrot vegetables and mix everything well.Now transfer the prepared tadka into the gravy.
  • Keep cooking for about 3-4 minutes on medium heat and then finish it off with drizzle of honey and mix it well.

Process For Tempering

  • In a pan , add butter ,once its hot , add chopped ginger and green chillies.Saute till the raw smell vanishes.
  • Then add chopped coriander leaves and dry fenugreek leaves ,give it a proper mix and switch off the flame.Keep aside for further use.

Also, read: Dal Makhani Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating