Veg Makhanwala

Veg Makhanwala, also known as Veg Makhani, is an iconic Indian dish renowned for its luscious flavors and creamy textures. This delightful recipe celebrates the vibrant colors and diverse flavors of various vegetables, providing an unforgettable gastronomic experience. This famous recipe has evolved over time, leading to delightful regional variations throughout India and gaining popularity across the Indian subcontinent. Each region’s adaptation offers a unique twist to the original dish. In states like Punjab and Uttar Pradesh in the north, savor dishes bursting with the goodness of cauliflower, peas, and carrots. Journey to Gujarat in the west, where the aromatic fenugreek leaves, lovingly called “methi,” create a unique and unforgettable taste. Similarly, in the southern regions, coconut milk is sometimes used to infuse the dish with a subtle tropical taste.

Veg Makhanwala Recipe

Veg Makhanwala Recipe

Get ready to savor a tempting dish made with creamy butter, fresh vegetables, and aromatic spices. Experience the indulgence of its velvety texture and captivating flavors, leaving you longing for seconds. This delightful fusion of tastes takes your dining experience to new heights. Treat yourself to a truly satisfying and flavorful journey. Explore the perfect balance of simplicity and luxury in every bite. Get ready to elevate your taste buds with this gastronomic delight. Enjoy the goodness of buttery goodness and aromatic spices in one dish.


Sautéing veggies

  • Oil – 1 Tbsp.
  • Butter- 1 Tbsp.
  • Cauliflower – ½ small sized (florets)
  • Capsicum – 1 large(diced)
  • Carrots – 2 (peeled & diced)
  • Salt- a pinch
  • Hot water- a splash
  • Green peas- ½ cup
  • Green beans- 13-15

Makhani base

  • Oil-1Tbsp
  • Butter- 1Tbsp
  • Cashew- ¼ cup
  • Tomato-6 Medium-sized (roughly chopped)
  • Green chili – 1
  • Ginger – 1-inch piece
  • Kashmiri red chili- 2-3Nos.
  • Salt – to taste
  • Hot water- as required

Final cooking

  • Oil- 1tbsp
  • Butter- 1 tbsp.
  • Salt – to taste
  • Water- as required

Whole spices

  • Bay leaf- 1
  • Cumin seeds – 1 tsp
  • Cinnamon stick – ½ inch piece
  • Green cardamom – 2 small
  • Black peppercorns – 4 to 6
  • Clove – 2

Powdered spices

  • Coriander powder – 1 tsp
  • Red chili powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Water- as required
  • Sugar-1 tbsp
  • Cream – ½ cup
  • Garam masala- a pinch
  • Roasted Kasturi methi powder- a pinch
  • Green coriander – 3 to 4 tbsp (finely chopped)

How to make Veg Makhanwala

For sautéing the veggies

  • Set a pan over medium heat. Add oil & butter let it melt and then add chopped cauliflower and carrot stir it once, then add salt & splash of hot water then cover & cook for 2-3 minutes.
  • As the cauliflower and carrot are cooked add green beans, green peas & capsicum, cook all the veggies over a high flame, and then transfer all the vegetables into a bowl & keep them aside.

For preparing the makhani base

  • Set a pan or kadhai on heat with 1 tbsp of oil & 1 tbsp of butter. Further add cashews, and tomatoes, green chili, Kashmiri red chili, ginger, salt stir well & cook over high flame 1minute. Add hot water to the surface of the tomatoes, close the lid & cook over low flame until the tomatoes soften.
  • Now check the makhani base, the tomatoes should become mushy & cooked all the way through, turn off the flame & cool down the mixture completely.
  • Transfer the makhani base into a mixer grinder jar, add water as required & grind it into a fine paste.

Preparation of final cooking

  • Set a pan on the heat and add oil & butter. Further, add cumin seeds and let the seeds crackle. Further add all the whole spices (Bay leaf, cinnamon stick, clove, black pepper) and sauté the spices for a minute. Further add powdered spices (red chili powder, coriander powder, and turmeric powder) and stir it well.
  • Then add the makhani gravy base into it, stir it well, add water as required, and cook for 3-4 minutes. Next, adjust the salt & sugar as per your preference.
  • Finally add garam masala, roasted Kasturi methi powder, fresh cream, fresh coriander & some more butter & mix it well.

Your delicious Veg Makhanwala recipe is ready. Serve this dish with various Indian breads like naan, roti, or paratha. You can also serve it with basmati rice or pulao for a complete meal.


After adding cream to the gravy, make sure to stir continuously until it simmers again to prevent coagulation.

1. Can Veg Makhanwala be made vegan?

Yes, Veg Makhanwala can be made vegan by substituting dairy cream and butter with plant-based alternatives, such as coconut cream and vegan butter.

2. How long does it take to cook Veg Makhanwala?

The cooking time for Veg Makhanwala can vary depending on factors such as the choice of vegetables and the desired level of tenderness. On average, it takes around 30 to 40 minutes to cook.

3. What are some common variations of Veg Makhanwala?

Some common variations include adding paneer (Indian cottage cheese) or tofu for protein, incorporating cashew paste for added richness, or even adding a hint of sweetness with dried fruits like raisins or apricots.

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