Veg Makhanwala is a creamy rich gravy made with the roasted ingredients and full of vegetables that makes a delicious side dish for Naans or Rotis.
Vegetable Makhanwala or Vegetable Makhani as it is also referred to as is quite easy to make if you plan ahead with ingredients to make this dish. My Paneer loving kids were excited to taste this gravy that had loads of vegetables as well!
Our Menu for the week is mostly fixed on certain days. Paneer Butter Masala is always on the menu and if the elders want something else, we plan a different meal for them while the kids never get bored with this Paneer dish. So the day we made this creamy gravy, it was on a different day and it was surely a bonus for the kids.
We have been having heavy rains over the weekend, because of which the schools were closed on Monday. On days like these unexpected days off, rich gravies like this will surely help and make it all better for the kids!
On the other front, we also started Bake-a-thon, our yearly baking event! We are starting the new edition for Dec with the theme Creamy Based Gravies and this lip-smacking Veg Makhanwala with step by step pictures is the first one to go!
Step By Step Pictures for making Veg Makhanwala
Veg Makhanwala Recipe | How to make Vegetable Makhani
2 cups Mixed Vegetables (Cauliflower, Beans, Carrots, Potato, Peas)
1 cup Paneer
For the Roasted Sauce
2 Bay Leaf
2 Big Tomatoes approx 1.5 cups
1 cup Onions
5 to 6 no Cashew nuts
5 to 6 cloves Garlic
2 inch Ginger
For the Gravy
2 tsp Cooking Oil
1 tsp Butter
1 tsp Red Chilli Powder
1/4 tsp Cumin Powder
1 tsp Kasuri Methi
Salt to taste
1 tsp Cream
How to make the Veg Makhanwala:
First of all wash and prep the vegetables. Bring two cups of water to boil and add the chopped vegetables.
While the vegetables are starting to boil, sprinkle salt and turmeric powder on the vegetables and cook till almost done.
Drain the water and save the water for the gravy.
Heat a nonstick pan with 1 tsp butter and roast the paneer cubes to golden. Remove to a bowl.
Next, add the spice and saute for a minute.
Then add the tomatoes, onions, cashews and ginger garlic.
Continue sauteing well till the tomatoes and onions are cooked and mushy.
Let it cool down and grind to a smooth paste using water.
Heat a pan with butter and oil, add red chili powder and saute for a minute.
Next, add the ground paste along with the saved water and bring to a boil.
Add cumin powder, salt and adjust the spices.
Almost when the gravy starts to come together in about 10 mins, add the cooked vegetables
Finally, sprinkle the Kasuri methi and roasted paneer.
Add 1 tsp cream and simmer for 5 mins.
Serve with Rotis.