Vegetable Makhani – is a scrumptious butter, cream loaded rich tomato onion gravy with lots of mixed veggies. Anything “Makhani” is butter 😀 so we a need of lot of that in here for this recipe…. so no compromise! This is just like butter masala gravy… same same base but made with mixed veggies.
Try our CORN BUTTER MASALA GOBI BUTTER MASALA
Ingredients (mixed veggies saute)
- Carrot – 1 (cut into bite size piece)
- Cauliflower – 10 florets
- Beans – 5 or 6 (chopped 1 inch)
- Potato – 1 (cubed)
- Capsicum – 1 cup diced (green, yellow, orange, red all mixed)
- Broccoli – 6 florets (optional) Hey, why not?? 🙂
- Sweet Green peas – 1/4 cup
- Butter – 1 teaspoon
- Sugar – a pinch
- Salt – a pinch
Ingredients for the paste
- Onion – 1 cup
- Tomatoes – 2 ( 1& 1/2 cup roughly)
- Ginger – 2 inch
- Garlic – 4 cloves
- Cashews – 5
- Cinnamon – 1 tiny stick
- Cardamom – 1
- Cloves – 2
- Cumin seeds – 1 teaspoon
- Kasuri methi leaves – 1/2 teaspoon
- Butter – 1 teaspoon
- Oil – 1 teaspoon
Ingredients for gravy
- Onion – 1/2 cup (finely minced)
- Cumin seeds – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 1 teaspoon
- Red Chilli powder – 1 teaspoon (spicy variety)
- Kashmir Red chilli powder – 1/2 teaspoon
- Sugar – 1/4 teaspoon
- Salt – 1 teaspoon (or to taste)
- Butter – 1 teaspoon
- Cream – 3 tablespoons
- Kasuri methi – 1/4 teaspoon
- Coriander leaves – 1 tablespoons (minced)
Lets see how to make this vegetable makhani gravy….
Try our CHANNA BUTTER MASALA PANEER BUTTER MASALA
You may use any combination of mixed veggies… i decided to throw in whatever i could find including broccoli… 😀 some cook fast some takes time. I hate to boil the veggies and kill them completely… so i am steaming them in their own juice.
To start with lets make saute to make the paste… (table-2) heat oil and butter in a pan… dump roughly chopped onion, ginger, garlic, tomato, cinnamon, cumin seeds, cloves, cardamom, cashews and kasuri methi.Saute them well until the cooked well. Let this cool completely….
Meanwhile lets cook the veggies… (table- 1)In a pan add in butter…carrots, potato, green beans…
Which takes longer time to cook.. sprinkle some water and steam them for 5 minutes over high flame covered.
Now add in the light veggies like cauliflower, broccoli, capsicum & sweet peas (these are quick frozen hence takes less time) along with salt and sugar. Cover and cook for another 5 minutes over medium flame. When done switch off and keep them aside.
Now for the gravy… (table-3) heat butter and oil in a pan. Splutter cumin seeds and saute finely minced onions until golden brown. (this step is very important… you need those onions really crisp for a tasty gravy)
While that is working… grind the sauteed onion tomato cashew mix that has been resting. Make a fine paste.
Add this paste to the crisp sauteed onions and cook the paste… it will splutter so be careful and keep stirring and sauteing until it thicken.
Add in turmeric powder, coriander powder, regular spicy red chilli powder, kashmir chilli powder and salt. Again saute all this well until the masala powders cook well to remove all raw smell.
Now add in cream and some crushed kasuri methi leaves and simmer the gravy.
Add in all the cooked veggies and mix. Try our MINT MIRCH MASALA
Simmer until desired consistency and switch off garnishing with coriander leaves.
Serve them with NAAN KULCHA PARATHA POORI
Notes
- Serves- 5
- I have added heavy cream for the gravy which makes it extra rich.You may cut down add thick milk instead
- Adding garam masala is optional but gives a nice punch.
- Butter/ cream, cashews are most important in this dish… otherwise it will taste like any other ordinary vegetable curry.
- Food color is optional… i didn’t add any…you may if you wanna colorful presentation.
- You may use honey in the place of sugar.