Veg Makhanwala

veg makhanwala recipe

restaurant style gravy which is sure to win the hearts of all

Veg Makhanwala

Veg Makhanwala is a very rich butter, cashew and vegetable gravy typically enjoyed in most parts of India
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 6


  • Kadai


  • 1 cup mixed vegetable chopped
  • 1 pc medium onion finely chopped
  • 2 pcs tomato pureed
  • 1 tsp ginger garlic paste
  • 1 tsp red chilly pwd
  • 1 tsp cumin pwd
  • 1/2 cup fresh cream
  • 1/4 cup cashewnut paste soak cashews in water and blend to a smooth paste
  • 1 tsp garam masala pwd
  • salt
  • 2 tbsp refined oil
  • 2 tbsp butter
  • coriander for garnishing

For Marinade

  • 1/2 cup yogurt
  • 1 tsp ginger garlic paste
  • 1/2 tsp red chilly pwd
  • 1/2 tsp turmeric pwd
  • salt


  • In a bowl, combine the ingredients for the marinade and mix well. Add the chopped vegetables to the marinade and let it sit for 30 minutes
  • Heat butter and oil in a pan over medium heat, add chopped onions and saute till they turn golden brown
  • Add the ginger garlic to the pan and saute till the raw smell disappears
  • Add the tomato puree to the pan and cook for 2 to 3 minutesAdd the marinated vegetables( discard any excess marinade) to the pan and mix well. Cook for 5 to 6 minutes stirring occasionally
  • In a small bowl, mix together the spices removed for the gravy . Add a little water to form a paste.Add this mixture to the pan and let it cook for 10 to 15 minutes
  • Add the cashew nut paste and fresh cream to the pan and cook for a additional 2 to 3 minutes
  • Season with salt according to taste and mix well. If the gravy is too thick add a little water to adjust consistencyGarnish with chopped coriander

To Serve

  • Serve the Veg makhanwala hot with a dallop of butter. It pairs well with naan , roti or steamed rice. Enjoy your meal


Keyword gravy, indian, rich, vegetarian

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