Creamy and Delectable Veg Makhanwala: A Vegetarian Delight

Introduction: 

Indulge in the rich and velvety goodness of Veg Makhanwala, a classic Indian dish that combines an array of colorful vegetables with a luscious tomato and cashew-based gravy. This vegetarian version of the beloved Butter Chicken is a perfect choice for those seeking a flavorful and satisfying meal without the meat. Follow this easy recipe to create Veg Makhanwala at home, and treat yourself to a culinary experience that's both comforting and indulgent.

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Ingredients:

For the Vegetable Mix:

1 cup cauliflower florets

1 cup carrots, diced

1 cup green beans, chopped

1 cup paneer (cottage cheese), cubed

1 cup green peas

1/2 cup bell peppers, diced (assorted colors)

For the Gravy:

2 tablespoons butter

1 tablespoon oil

1 large onion, finely chopped

2 tomatoes, pureed

1/2 cup cashews, soaked in warm water

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

1 cup heavy cream

Fresh coriander leaves for garnish

Instructions:

Prepare the Vegetable Mix:

Boil or steam cauliflower, carrots, green beans, paneer, peas, and bell peppers until they are partially cooked. Set aside.

Make the Cashew Paste:

Grind soaked cashews into a smooth paste using a blender. Set aside.

Prepare the Gravy:

Heat butter and oil in a pan. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Pour in the pureed tomatoes and cook until the oil separates from the mixture.

Add Spices:

Stir in red chili powder, turmeric powder, garam masala, and salt. Mix well.

Blend Cashew Paste:

Add the cashew paste to the gravy and cook for an additional 2-3 minutes.

Integrate Vegetable Mix:

Add the partially cooked vegetable mix to the gravy. Mix until the vegetables are well-coated with the creamy sauce.

Simmer and Add Cream:

Reduce heat to low and let the vegetables simmer in the gravy for 10-15 minutes or until they are fully cooked.

Pour in the heavy cream and gently stir. Simmer for an additional 2-3 minutes.

Garnish and Serve:

Garnish with fresh coriander leaves.

Your Veg Makhanwala is ready to be served! Enjoy it with naan, roti, or steamed rice.

This Veg Makhanwala recipe promises a burst of flavors with its creamy texture and aromatic spices. Perfect for special occasions or as a comforting weekday treat, this vegetarian delight is sure to become a favorite in your home. Dive into the world of rich Indian cuisine with this easy-to-follow recipe.