Veg Makhanwala Recipe Recipe

Recipe By Slurrp

Veg Makhanwala is a rich and creamy Indian curry made with a medley of vegetables cooked in a buttery tomato-based sauce. This dish is bursting with flavors from aromatic spices and is perfect for those who love a mild and creamy curry. It is a popular vegetarian dish that can be enjoyed with naan, roti, or rice.

4.3
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Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Veg Makhanwala Recipe
plan
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ingredients serve

Ingredients for Veg Makhanwala Recipe Recipe

  • 1/2 tablespoon Butter
  • 1/4 teaspoon Cumin Seeds
  • 1/4 inch Cinnamon Stick
  • 0.63 Ves
  • 1/4 Large Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 cup Tomato Puree
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • 1/2 cup Mixed Vegetables
  • 1/4 cup Water
  • As required Salt To Taste
  • 1/4 teaspoon Sugar
  • 0.06 cup Fresh Cream
  • 1/4 teaspoon Kasuri Methi
  • as needed Chopped Coriander Leaves For Garnish

Directions: Veg Makhanwala Recipe

Cooking Directions

  • STEP 1.Heat butter in a pan and add cumin seeds, cinnamon, and cloves. Saute until fragrant.
  • STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
  • STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
  • STEP 4.Add mixed vegetables like carrots, peas, bell peppers, and cauliflower. Mix well and cook for a few minutes.
  • STEP 5.Add water, salt, and sugar. Cover and cook until the vegetables are tender.
  • STEP 6.Finally, add fresh cream and kasuri methi. Mix well and cook for another minute.
  • STEP 7.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

  • You can use any combination of vegetables of your choice.
  • For a richer flavor, you can add cashew paste or almond paste to the curry.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • To make it vegan, replace butter with oil and cream with coconut milk.

Storage and Serving

  • Veg Makhanwala can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve Veg Makhanwala with naan, roti, or rice for a delicious and satisfying meal.
Nutrition
value
98
calories per serving
7 g Fat3 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    45mg
  • Iron
    1mg
  • Vitamin A
    945mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    35mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    57mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp