Vegetarian Makhanwala Recipe - A Creamy Delight of Indian Flavors

Introduction: 

Vegetarian Makhanwala, also known as Veg Makhani, is a luscious and creamy curry that embodies the essence of North Indian cuisine. This dish is characterized by its rich tomato-based gravy, infused with aromatic spices and a generous dose of cream. A vegetarian rendition of the classic Butter Chicken, Vegetarian Makhanwala is a delightful indulgence that captures the heart of Indian culinary artistry. In this article, we'll guide you through the steps to prepare a sumptuous Vegetarian Makhanwala that promises to be a star on your dining table.

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Ingredients:

For the Makhanwala Gravy:

3 large tomatoes, blanched and pureed

1 cup cashews, soaked in warm water

1 cup milk or cream

2 tablespoons ghee (clarified butter) or oil

1 teaspoon cumin seeds

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder (adjust to spice preference)

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon garam masala

1 teaspoon kasuri methi (dried fenugreek leaves)

Salt to taste

Fresh coriander leaves for garnish

For the Vegetable Mix:

1 cup mixed vegetables (carrots, peas, beans), diced

1/2 cup paneer (Indian cottage cheese), cubed

1/2 cup bell peppers, diced

Instructions:

Preparing the Makhanwala Gravy:

Blanching Tomatoes:

Boil water and immerse tomatoes for a few minutes. Peel the skin, puree the tomatoes, and set aside.

Soaking Cashews:

Soak cashews in warm water for about 15-20 minutes. Drain the water and set aside.

Blending Cashew Paste:

In a blender, combine soaked cashews and milk or cream. Blend into a smooth paste. Set aside.

Cooking the Vegetable Mix:

Sautéing Onions:

In a pan, heat ghee or oil. Add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.

Aromatics:

Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Mixed Vegetables:

Add diced mixed vegetables, paneer, and bell peppers to the pan. Sauté until the vegetables are partially cooked.

Creating the Makhanwala:

Tomato Puree:

Pour in the tomato puree and cook until the oil separates from the masala.

Spices:

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

Incorporating Cashew Paste:

Add the blended cashew-milk or cream paste to the pan. Stir continuously to combine the paste with the vegetable mix.

Simmering:

Allow the Makhanwala gravy to simmer on low heat, letting the flavors meld together. Stir occasionally.

Seasoning:

Season with salt according to taste. Add kasuri methi for an extra layer of flavor.

Final Touch:

Finish with a drizzle of ghee or cream for added richness.

Garnishing:

Garnish the Vegetarian Makhanwala with freshly chopped coriander leaves, adding a burst of freshness.

Serve:

Serve the Vegetarian Makhanwala hot with naan, roti, or steamed rice.

Conclusion: 

Vegetarian Makhanwala, with its creamy texture and rich tomato-based gravy, is a celebration of the exquisite flavors of North Indian cuisine. This indulgent dish is a testament to the artful blend of spices and ingredients that define the culinary heritage of the region. Delight your taste buds with the sumptuous taste of Vegetarian Makhanwala, a dish that promises a journey into the heart of Indian gastronomy.