As the festive season approaches, I look forward to the joy of reuniting with loved ones and savoring delectable dishes. This time of year gives the perfect opportunity to craft a lavish feast brimming with various appetizers, entrees, and desserts to delight everyone’s palate. When planning the menu, I find that selecting the main course is a delightful challenge. While we have our trusted array of vegetable dishes for everyday meals, I always prefer to make restaurant-style sabji recipes to add flavor and creativity to our gatherings. I prefer to make rich meals when special occasions and gatherings arise. One dish that perfectly captures this spirit of indulgence is Veg Makhanwala. Today, I am thrilled to share a stunning and aromatic North Indian Gravy Recipe that will infuse a festive spirit into your meal. I am extremely excited to share a restaurant-style Veg Makhanwala recipe on the blog, which holds a special place in my heart. While in India, dining out with my parents always involved ordering a vegetable dish and a paneer dish, as my mother doesn’t consume paneer. Without fail, she would opt for veg makhanwala, and preparing this dish at home never fails to evoke memories of her.
About Veg Makhanwala Recipe
Veg Makhanwala, or Veg Makhani, is a famous North-Indian curry often found on Indian restaurant menus. The dish features a rich, tangy, mildly sweet Makhani gravy made with butter, tomatoes, aromatics, basic Indian spices, cashews, and cream. This flavorful curry is best enjoyed hot and perfectly accompanies Naan, tandoori roti, or rice. To prepare this unique dish, you’ll need more butter, cream, and oil than usual, making it perfect for special occasions, parties and celebrations. When cooking this dish, it’s essential to sauté the vegetables in steps to ensure they are evenly cooked. While the cooking process may take a bit longer, the recipe itself is surprisingly simple, and the end result is delicious. All you need are fresh, high-quality vegetables, a few essential spices, and a bit of patience to create this delightful dish.
Ingredients
Spices – Kashmiri dried chilli and chili powder give it a beautiful deep red color, and the rest of the spice powders, like turmeric powder, cumin powder, coriander powder, and garam masala, lend a delicious fragrance! Whole spices – Cardamom, cinnamon, cumin seeds and bay leaf. Cashew and cream – give a creamy texture from to the gravy. Mixed Vegetables – This recipe uses many vegetables, such as cauliflower, green beans, carrots, bell peppers, and green peas. You can also use potatoes and mushrooms. Adding different vegetables ensures you get more nutrition and fiber in your diet. Fresh and frozen veggies both work for this recipe. Onion and Tomato – This recipe’s gravy base is made with finely chopped tomatoes and onions. Ginger, Garlic, and green chili – Using freshly chopped ginger, Garlic, and green chilies is crucial in this recipe. Butter – The creamy, rich gravy uses a generous amount of butter. It adds great flavor and a lovely mouthfeel to the dish. Salted and Unsalted butter both work fine. Oil – Any cooking oil works fine.
See recipe card for quantities.
Instructions
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Switch off the flame. Your delicious restaurant stlye Veg Makhanwala is ready. Serve it hot with Tandoori roti and Sirkewale Pyaaz. Enjoy!
Storage
Store any leftovers in the refrigerator for 1 to 2 days. Reheat in a pan or microwave before serving. If the gravy has become thick, add a few water splashes and mix well while reheating.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]: Warm Regards, You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
