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