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Here is Veg Makhanwala recipe for you all

 

VEG MAKHANWALA RECIPE -STEP BY STEP  WITH PROPER INSTRUCTIONS AND EXPERT TIPS.

It is rich,  creamy, and buttery, also known as veg makhani. MAKHANWALA is a recipe that consists of lots of butter.

However, when cooking at home and in Indian cooking, we mainly use oil and ghee to saute the vegetables and prepare the gravy. But also in some of the recipes, we use butter and vegetables. Makhanwala is one of them.

VEG MAHANWALA is a popular north Indian vegetable recipe. However, this recipe has a balanced blend of spices and a creamy texture from cashew nuts and fresh cream. YOU CAN ADD ANY VEGETABLES TO ENSURE Because you get more grain and nutrition in your diet.

INGREDIENTS FOR PREPARING VEG MAKHANWALA

  • TOMATO CASHEW NUT PASTE
  • 15-17 Cashew nuts.
  • 5 Ripe Red Tomatoes
  • 1 Star anise (Chakri Phool)
  • 4-5 clove (Laung)
  • 2 Tablespoon butter
  • VEGGIES FOR VEG MAKHANWALA
  • 150 Grams Cauliflower.
  • 3 Medium Green Capsicum.        

 

  • FOR VEG MAKHANWALA GRAVY
  • 3 Tablespoon butter
  • 1 teaspoon mustard seeds
  • 1 tablespoon crushed ginger garlic.
  • 4 Onions.
  • 1/2 tablespoon red chili powder.
  • 1/2 tablespoon garam masala powder
  • 3/4 tablespoon coriander powder.
  • 1/2 teaspoon turmeric powder.
  • 1 teaspoon cumin powder. (OPTIONAL)
  • 3 Tablespoon low fat cream
  • 1 cup water
  • salt to taste

 

METHOD OF PREPARING GROUND PASTE

  • Take 15-17 cashew nuts soak them in hot water for 15-20 minutes.
  • You can cook cashew nuts in hot water for 4-5 minutes on medium flame.
  • Take a medium pan to add 2 tablespoons of butter to it.
  • Take 5 Ripe tomatoes and wash them properly. Cut them into medium sizes.
  • Once our butter gets hot, add tomatoes to the pan(DONT BURN THE BUTTER)

  • Cook it for 3 minutes on medium flame.
  • Add our soaked cashew nuts to the tomatoes and mix them properly.
  • Cook it for 1 minute.
  • Add 1-star anise and 4-5 cloves to the tomatoes-cashew nuts mix.
  • Cook it for more than 3 minutes on medium flame.
  • Let our tomato-cashew nut mixture get cold properly.
  • In a grinder or blender, grind this mixture to a fine paste.
  • Without adding any water, make a smooth paste. Make sure that there are no small pieces of cashews in the paste.

MAKING VEG MAKHANWALA GRAVY

  • Now firstly, take a pan to add 2 Tablespoons of butter to it.
  • However, you can put 1 teaspoon of mustard seeds on it. (OPTIONAL)
  • Add 1 Tablespoon crushed ginger-garlic to it.
  • Let it get a little brownish color. (MEDIUM FLAME)
  • Once it is done, add 4 chopped Onions to the pan.
  • Therefore, Mix it well, and let it cook it properly.
  • When our onions are correctly cooked, add 1/2 tablespoon red chili powder,1/2 tablespoon garam masala powder,1 teaspoon turmeric powder, 3/4 tablespoon coriander powder.

VEG MAKHANWALA recipe should be rich, buttery, and creamy.

  • You can reduce the number of spices and make a proper less spicy veg, Makhan Wala gravy you prefer to eat. 
  • Mix the spices with onions 
  • Add 3 tablespoons of water to it.
  • Cook it for 1 minute.
  • Add our prepared Tomato cashew nut paste, and mix it properly.
  • Cook it for 3 minutes on medium flame.
  • Vegetables (150 grams cauliflower, 1/2 cup green peas, 3 green capsicum)
  • Chop cauliflower into medium florets, chop the capsicum into medium size.

 

  • NOTE: I PREFER YOU TO ADD POTATOES, FRENCH BEANS, CARROTS TO YOUR VEG MAKHANWALA GRAVY.
  • MANY PEOPLE BLANCHED THE VEGETABLES (COOKING VEGETABLES IN BOILING WATER)
  • Thus, SAUTE THE VEGETABLES IN BUTTER
  • And wash the vegetables properly and add them to the gravy. ( I HAVE COOKED THE VEGETABLES IN GRAVY)

 

  • Add salt as much as required.
  • Mix the vegetables properly with our Makhani gravy.
  • Add 1 cup of water, mix it well, cover it with a lid, and let it cook for 10-12 minutes on low to medium flame.
  • And, you should see flat floating on top.
  • Makes sure that you check it after every 3 minutes and mix it well again and again.

 

  • Such that our gravy won’t burn from the bottom.
  • Make sure the gravy is thick, and vegetables are cooked properly.
  • However, if the vegetables are not cooked properly, add more water to them and cook them properly.
  • Add 3 tablespoons of low-fat cream and 1 tablespoon of butter from the top.
  • Thus, mix it well.
  • Lastly, add coriander from the top.
  • Cook it for more than 1 minute.
  • Thus stir is well, and VEGETABLE MAKHANWALA is ready to be served.
  • Serve it with Rotis, Parathas, or Naan.

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