Easy Restaurant Style Veg Makhanwala recipe (Mix Veg) by Chef Ranveer Brar

Veg Makhanwala is a delicacy that is served as the main course. Try this recipe and you will never regret it.

Veg Makhanwala https://t.co/xz2Yfm0sek

On popular demand from all mothers out there, including mine, here's my recipe of Veg Makhanwala 🙂#VegMakhanwala #NewRecipe #OnYouTube #WatchNow #OnPopularDemand #ForAllMoms #Veggies #HealthyRecipe #BestRecipe pic.twitter.com/GC68Sp8TMU

— Ranveer Brar (@ranveerbrar) September 21, 2021

Ingredients:

For paste:
4 medium Tomatoes, cut in half
2 large Onion, cut in half
Salt to taste
1 tsp Sugar
1 tbsp Coriander powder
½ tsp Turmeric powder
1 tsp Degi red chili powder
1 tbsp Oil
Little water
1 cup Curd, beaten
8-10 Cashewnut

For Vegetable
2 tbsp Butter, cube
1 large Carrot, cut into diamond
Little water
Salt to taste
1 cup Cauliflower, medium-size florets

For Gravy
2-3 tbsp Butter, cube
A pinch of asafoetida
½ tsp Degi red chili powder
Prepared Paste
Little water
4-5 French beans, chopped
½ small Capsicum, cut into cube
Cooked Veggies
⅓ cup Paneer, cut into small cubes, (optional)
½ tsp Honey

For Tadka
1 tbsp Butter, cube
½ inch Ginger, chopped
2 green chilies, chopped
2 tbsp Coriander leaves, chopped
1 tsp Dry Fenugreek leaves

Preparation time: 10-20 mins
Cooking time: 25-30 mins
Total time: 35-40 mins
Servings: 2-4
Cuisine: Indian

Method:

For making paste:
1. In a large bowl, add tomatoes, onion, salt to taste, sugar, coriander powder, turmeric powder, degi red chili powder, oil, little water, curd, and cashew nut mix well.
2. Then, transfer it into a grinder jar.
3. Grind it into a smooth puree.

For Vegetable:
1. In a deep bottom pan, add butter.
2. Once it is melted, add carrot and sauté it well.
3. Add a little water, salt to taste and mix it well.
4. Cover it with the lid and cook until it becomes soft.
5. Add cauliflower florets and let them cook for some time.

For Tadka:
1. In a non-stick pan, add butter.
2. Once it is melted, add ginger, green chili, coriander leaves and sauté it well.
3. Add dry fenugreek leaves and mix them well. Keep aside for further use.

For Gravy:
1. In a deep bottom pan, add butter once it’s melted, add a pinch of asafoetida, degi red chili powder and saute it well.
2. Add the prepared paste and keep sautéing it for 15-20 minutes.
3. Add a little water and mix it well.
4. Add french beans, capsicum mix it well.
5. Add cooked veggies and mix everything well.
6. Add paneer and let it cook for 5-7 minutes on medium flame.
7. Finish it with honey and mix it well.
8. Transfer the prepared tadka into the gravy and mix it well.
9. Serve hot with roti.