Veg Makhanwala is a rich, creamy, buttery gravy made with onion, tomatoes and other vegetables. The richness is achieved by adding the cream and cashew paste. This gravy is mild and goes well with Naan, Chappathi, Tandoori roti, Jeera rice and Kulcha. Here I have used red gravy base and white gravy base to make this recipe. This is another addition to my restaurant style gravies.
I have made this gravy into parts like – white base, red base, tomato puree, final step. If you have White Base and Red Base in hand, you can make this gravy in no time. This recipe is so easy to make. You can adjust the spices slightly according to your taste but the making of the base is standardised.
How to make if you have Red base and White base ready?
- Skip adding the whole spices and spice powder. However add the red chilli powder if required.
- After sautéing ginger garlic paste, onion, tomatoes we will be adding the base.
- Add 1/2 cup white base and 1/2 cup red base. You can also adjust this quantity according to your taste.
- Finally do the garnishing step.
This method of making restaurant style Veg Makhanwala is so easy since we have the bases in hand.
Also check my other recipes
Veg Makhanwala
Veg Makhanwala is a rich, creamy, buttery gravy made with onion, tomatoes and other vegetables. The richness is achieved by adding the cream and cashew paste. This gravy is mild and goes well with Naan, Chappathi, Tandoori roti, Jeera rice and Kulcha. Here I have used red gravy base and white gravy base to make this recipe. This is another addition to my restaurant style gravies.I have made this gravy into parts like – white base, red base, tomato puree, final step. If you have White Base and Red Base in hand, you can make this gravy in no time. This recipe is so easy to make. You can adjust the spices slightly according to your taste but the making of the base is standardised.This method of making restaurant style Veg Makhanwala is so easy since we have the bases in hand.Also check my other recipes Aloo paneer MatarVeg JalfreziNavarathna KurmaHow to make if you have Red base and White base ready?Skip adding the whole spices and spice powder. However add the red chilli powder if required.After sautéing ginger garlic paste, onion, tomatoes we will be adding the base.Add 1/2 cup white base and 1/2 cup red base. You can also adjust this quantity according to your taste.Finally do the garnishing step.
Equipment
- 1 Pan
- 1 Mixie
- 1 Ladle
Ingredients
White Base
- 20 nos Cashews
- 1 tbsp White Sesame
- 1/2 tbsp Poppy seeds
- Water to boil
Red Base
- 2 nos Onion
- 3 nos Bedigi / Kashmiri chilli
- 1/2 tsp Turmeric powder
- Water to boil
Tomato Puree
- 3 nos Tomatoes
- Water to blanch
First Set of vegetables
- 1/4 cup Cauliflower
- 1/4 cup Peas
- 1/4 cup Corn
- As req Salt
Second Set of Vegetables
- 1/4 cup Beans
- 1/4 cup Carrot
- 1/4 cup Potato
Spices
- 2 nos Bay leaf
- 1 stick Cinnamon
- 1 no Marathi mokku
- 2 nos Star anise
- 5 nos Cardamom
- 6 nos Clove
Spice Powder
- 1 tsp Garam masala
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- As req Salt
- a pinch Turmeric powder
Other Ingredients
- 1 tsp Ghee
- 1 tsp Butter
- 1 no Onion
- 1 tsp Tomato
- 1 tsp Fresh Cream
- To garnish Kasuri methi
- To garnish Coriander
Instructions
White Base
- In a vessel add cashews, white sesame seeds, poppy seeds.
- Add water and allow it to boil until the cashews become soft.
- Donot add too much of water.Turn off the stove and allow it to cool.
- Grind it to a fine paste.
Red Base
- Chop onions into big chunks.
- Add onions, red chilli, turmeric powder into the vessel.
- Add water and allow it to boil.
- Once cooled down, grind it to a fine paste.
- Red base is ready.
Tomato Puree
- Blanch the tomatoes.
- Add water into a vessel and add the tomatoes.
- Blanch until the skin starts coming out.
- Allow it to cool. Peel off the skin.
- Add the tomatoes into the mixie jar and grind it to a fine puree.
- Tomato puree is ready.
Cooking Vegetables
- Boil water in a vessel and add the first set of vegetables. To this add turmeric powder, required amount of salt for the vegetables.
- Again boil water in a vessel and add second set of vegetables. To this add turmeric powder and required amount of salt for the vegetables.
- Allow the vegetables to cook. Strain and keep aside.
Final Step
- In a pan or heavy bottomed vessel add ghee and saute onion.
- In the same pan, add bay leaf, cinnamon, cardamom, cloves, marathi mokku, star anise and sauté until you get a nice aroma.
- Then add ginger garlic paste until the raw smell goes off. Take care and saute in medium flame else it will stick to the bottom.
- Add finely chopped onions, saute until they turn transparent.
- Then add finely chopped tomatoes and saute well.
- Into this add garam masala powder, red chilli powder, coriander powder, cumin powder and salt. Mix well.
- Then add the cooked vegetables, add little water and allow to boil for two minutes.
- Once the vegetables absorb the masala, add fresh cream, butter, red gravy, tomato puree and the salt for the gravy.
- Allow everything to cook together for sometime.
- Mix well and add white base. It gives richness to the gravy.
- Allow them to boil for three minutes and then add Paneer cubes. Mix well.
- Finally garnish it with coriander and kasuri methi.
- Serve it with Naan, Kulcha, roti, chappathi, phulka.
INSTRUCTIONS
White Base
- In a vessel add cashews, white sesame seeds, poppy seeds.
- Add water and allow it to boil until the cashews become soft. Donot add too much of water.
- Turn off the stove and allow it to cool.
- Grind it to a fine paste.
- White base is ready.
Red base
- Chop onions into big chunks.
- Add onions, red chilli, turmeric powder into the vessel.
- Add water and allow it to boil.
- Once cooled down, grind it to a fine paste.
- Red base is ready.
Tomato puree
- Blanch the tomatoes.
- Add water into a vessel and add the tomatoes.
- Blanch until the skin starts coming out.
- Allow it to cool. Peel off the skin.
- Add the tomatoes into the mixie jar and grind it to a fine puree.
- Tomato puree is ready.
Cooking Vegetables
- First boil water in a vessel and add the first set of vegetables. To this add turmeric powder, required amount of salt for the vegetables.
- Allow the vegetables to cook. Strain and keep it aside.
- Again boil water in a vessel and add second set of vegetables. To this add turmeric powder and required amount of salt for the vegetables.
- Allow the vegetables to cook. Strain and keep aside.
Final Step
- In a pan or heavy bottomed vessel add ghee and saute onion.
- In the same pan, add bay leaf, cinnamon, cardamom, cloves, marathi mokku, star anise and sauté until you get a nice aroma.
- Then add ginger garlic paste until the raw smell goes off. Take care and saute in medium flame else it will stick to the bottom.
- Then add ginger garlic paste until the raw smell goes off. Take care and saute in medium flame else it will stick to the bottom.
- Add finely chopped onions, saute until they turn transparent.
- Then add finely chopped tomatoes and saute well.
- Into this add garam masala powder, red chilli powder, coriander powder, cumin powder and salt. Mix well.
- Then add the cooked vegetables, add little water and allow to boil for two minutes.
- Once the vegetables absorb the masala, add fresh cream, butter, red gravy, tomato puree and the salt for the gravy.
- Allow everything to cook together for sometime.
- Mix well and add white base. It gives richness to the gravy.
- Garnish it with Coriander and Kasuri Methi.
- Serve it with Naan, Kulcha, roti, chappathi, phulka.
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