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Tuesday, May 19, 2015

Vegetable makhani or vegetable makhanwala is a very rich gravy with mixed vegetables cashew, onion tomato and cream based. This goes very well with naan, roti or any mild pulaos. We had lunch last weekend at Nalan restaurant here in Singapore. I wrote about it in Instagram too. This was Aj’s order there and he loved it a lot. He wanted me to taste it and try it out at home. I too tasted and it was too delicious. Rich and smooth. He had with plain steamed basmati rice and dal. Today I made it for him along with Jeera rice. This is the first time I have used butter in a gravy and I liked it a lot. I wanted to make it rich, just like the one we tasted at restaurant, so I thought, since this is the first time I am trying, let me not make any compromise in taste. So I was generous with butter as it is supposed to be in makhani gravies. I partially adapted the recipe from Sanjeev Kapoor’s video and made it for my convenience.

Vegetable makhani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time15 mins     |  Cook time: 25 mins     Serves: 4


Carrot – 1

Beans – 8

Potato – 1

Green peas – 1/2 cup

Cauliflower, cut into florets – 12 pieces

Onion – 1

Tomato – 3

Garlic – 5 flakes

Cashew nuts - 10

Red chilli powder – 1 & 1/2 tsp

Garam masala powder – 1/2 tsp

Kasoori methi – 2 tsp

Black pepper powder – 1/2 tsp

Cream – 1/4 cup

Milk – 1/4 cup

Tomato sauce – 1 tbsp

Sugar – 1/2 tsp

Butter – 1 tbsp

Salt – As needed

To temper

Butter/ oil – 3 tbsp

Cardamom – 2

Cloves – 2

Cinnamon – 1 inch piece

Bay leaf – 1

Shah jeera – 2 tsp


  1. Cube onion and tomato roughly. Peel potato, carrot, cut vegetables into strips as shown in the picture. I used frozen peas.
  2. 1-cut 
  3. Powder cashew first and then add little water or milk at room temperature to grind it to a smooth paste.
  4. 5-cashew
  5. Heat a pan with butter, fry onion first till transparent. Add tomato and fry until soft.
  6. 2-fry 
  7. Cool down and grind to a smooth puree.
  8. 3-puree 
  9. Boil water with little salt, sugar and add the cut vegetables. When it starts to boil again after adding vegetables, switch off the flame and drain the water.
  10. 4-cook 
  11. Heat a pan with butter and temper with the items given under ‘To temper’ table in order. Add finely chopped garlic. I used my garlic press for this. Give it a fry until garlic turns fragrant.
  12. 6-temper 
  13. Add the vegetables and give it a fry for a minute. Add the pureed onion tomato.
  14. 7-puree 
  15. Mix well and add tomato sauce. Fry for a minute and add the ground cashew.
  16. 8-cashew
  17. Add red chilli powder, garam masala powder, required salt and kasoori methi, crushed in between your palm. Mix and cook in medium flame until shiny/ butter oozes.
  18. 9-masalas
  19. Add cream little by little and mix well. Flame should be in low. Add black pepper powder at this stage.
  20. 10-cream
  21. Add milk and heat for a minute in low flame. Do not let boil in high flame after adding cream and milk. Otherwise will curdle.
  22. 11-ready


    • Beans will take more time than other vegetables, so when you add vegetables, you can add beans first and boil for 30 sec, then add the other veggies. I used baby beans.
    • Cashew paste binds the gravy and there is less chance for curdling. (Apart from adding richness to the gravy.
    • Adjust red chilli powder according to your spice level.
    • You can add few paneer cubes too.

We had with Jeera rice. You can pair with kulcha or naan too.



  1. Awesome.. So rich and a healthy gravy.. Looks like a restaurant style.. Will definitely try this week..

  2. Yummy, I will try this week

  3. Sure this will be on my next try list. I amnot getting shahi jeera here. Love your pictures and presentation.

  4. Sure this will be on my next try list. I amnot getting shahi jeera here. Love your pictures and presentation.

  5. Hii.. I tried this dish today .. It was awesome .. Everybody liked it .... Thank you for the lovely recipe 😀

  6. i tried this curry and it was awesome!!!! Really tasted like restaurant style curry... Thanks a lot!

  7. Hey, thanks for sharing. Can we substitute Cream (step no. 10) with something else? I mean is there an alternative? Thanks in advance

  8. IS cream n milk so necessary? will it taste the same if not added?

    1. It will definitely not taste same, it will be on tangier side.

  9. My regular samayal is from your recipe index oly particularly North Indian side dishes!!! The above recipe also looks awesome and Def Will v yummy!! Will surely try tis

  10. My regular samayal is from yo recipe index oly, the above one looks rich and yummy !! Will def try tis

  11. This is amazing, making it right now! However, I don't have chashews. It there any substitute to that? Maybe Corn flour or Besan (chikpea) flour?

  12. This is amazing, making it right now! However, I don't have chashews. It there any substitute to that? Maybe Corn flour or Besan (chikpea) flour?

    1. Sorry for my late response. You can use almonds, or just skip and use more cooking cream and as you have said, a tsp of corn flour.

  13. Made this today. Very yummy!


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