Vegetable Makhani

Elevate your mealtime with the rich and creamy flavors of Vegetable Makhani, a vegetarian twist on the iconic Indian butter masala. This delectable dish features a medley of tender mixed vegetables simmered in a velvety tomato-cashew gravy infused with aromatic spices like garam masala and crushed fenugreek leaves. A splash of heavy cream adds luxurious richness, while the hint of sweetness from sugar perfectly balances the vibrant spices. Ready in under an hour, this one-pot wonder is both comforting and indulgent, making it perfect for weeknight dinners or special occasions. Pair it with fluffy naan or fragrant basmati rice for a restaurant-style meal at home! Keywords: Vegetable Makhani, creamy Indian curry, vegetarian butter masala, tomato-cashew gravy, Indian dinner recipe.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Mixed vegetables (carrots, beans, peas, cauliflower, etc.)
• 3 tablespoons Butter
• 1 tablespoon Oil
• 1 large Onion (finely chopped)
• 3 medium Tomatoes (pureed)
• 10 pieces Cashews
• 1 teaspoon Ginger-garlic paste
• 0.25 cup Heavy cream
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 teaspoon Fenugreek leaves (kasuri methi, crushed)
• 1 cup Water
• 2 tablespoons Cilantro (chopped, for garnish)

Directions

Step 1

Boil or steam 2 cups of mixed vegetables (such as carrots, beans, peas, and cauliflower) until just tender. Drain and set aside.

Step 2

Heat 3 tablespoons of butter and 1 tablespoon of oil in a large pan over medium heat.

Step 3

Add 1 finely chopped large onion and sauté until golden brown.

Step 4

Stir in 1 teaspoon of ginger-garlic paste and cook for a minute until the raw smell disappears.

Step 5

Add 3 pureed medium tomatoes and cook until the mixture thickens and the oil starts to separate, about 5-7 minutes.

Step 6

In a blender, grind 10 cashews with 2 tablespoons of water to form a smooth paste. Add this to the pan, stirring well.

Step 7

Season the mixture with 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 0.5 teaspoon of red chili powder, 0.25 teaspoon of turmeric powder, and 1 teaspoon of salt. Mix thoroughly.

Step 8

Add 1 cup of water and simmer for 5 minutes to let the flavors meld.

Step 9

Gently stir in the cooked vegetables and simmer for another 5 minutes.

Step 10

Add 0.25 cup of heavy cream and mix well, ensuring the sauce becomes creamy and smooth.

Step 11

Stir in 1 teaspoon of sugar and 1 teaspoon of crushed fenugreek leaves (kasuri methi). Simmer for 2 more minutes.

Step 12

Turn off the heat and garnish with 2 tablespoons of chopped cilantro.

Step 13

Serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1122.5g)

Amount per serving	% Daily Value*
Calories	1175.6

Total Fat 79.2g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 2.2g
Cholesterol 158.7mg	0%
Sodium 2825.9mg	0%
Total Carbohydrate 94.4g	0%
Dietary Fiber 25.9g	0%
Total Sugars 35.6g
Protein 21.4g	0%

Vitamin D 6.7IU	0%
Calcium 263.0mg	0%
Iron 12.2mg	0%
Potassium 2082.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 7.3%

Carbs: 32.1%