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Easy Vegetable Makhani

Restaurant quality vegetable curry cooked in a rich, cashew sauce
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: indian dish, mixed vegetable curry, vegetable makhani, vegetarian
Servings: 4

Ingredients

  • 1 large onion roughly chopped
  • 1 tablespoon butter + 1 teaspoon
  • 1 tablespoon vegetable oil
  • 100 gram paneer
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 cardamom pods
  • 4 cloves
  • 4 roma tomatoes blanched and blended
  • 1 cup warm water
  • 1 tbsp kashmiri chilli powder
  • 1/2 teaspoon ground cumin
  • 1/2 tsp ground coriander
  • 1 teaspoon dried fenugreek leaves
  • 1/2 cup fresh cream
  • salt
  • pinch of sugar only if you require that extra sweetness
  • fresh coriander to garnish

Roasting the Vegetable

  • 1 cup cauliflower florets
  • 1/2 cup green beans
  • 1 large potato
  • 1 teaspoon kashmiri chilli powder
  • 1/2 teaspoon salt
  • 1 teaspoon ginger garlic paste
  • 2 tablespoon vegetable oil

Instructions

  • Preheat oven to 180 degrees celsius. Chop the cauliflower, potato and green beans into little pieces. Marinate with 1 teaspoon Kashmiri chili powder, 1 teaspoon ginger garlic paste, 1/2 teaspoon salt and 2 tablespoon vegetable oil. Place on a foil lined baking sheet and cook in the oven for 30 minutes or until potatoes are soft and tender. Remove from oven and set aside
  • Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a pot. Add the cinnamon stick, bay leaf, cardamom and cloves. Fry a few seconds until fragrant. Add the onion and fry until golden brown and caramelised
  • Add the tomatoes and cook until tomatoes are soft. About 10-12 minutes
  • Discard all the spices and place the tomato mixture into a blender, preferrably glass as it's hot. Blend into a smooth sauce
  • Heat another tablespoon of vegetable oil or butter in the pot. Add 1 teaspoon ginger and garlic paste and fry for 30 seconds or until the raw smell disappears. Add the Kashmiri chilli powder, cumin and coriander. Mix well, add a few drops water and cook for 1 minute. Add the blended sauce and 1 cup warm water
  • Simmer until it heats through and starts to bubble. Add the fresh cream, roasted vegetable, paneer and dried methi leaves
  • You can fry your paneer in one teaspoon of butter and add it to the dish or add it without frying. If you want a soft, sponge like paneer, place it in warm water with a little salt, after frying and then add it to the sauce
  • You can add a pinch of sugar the dish if required
  • Garnish with fresh coriander. Serve hot with rice or naan bread

Notes

  1. The vegetable I used weighed 350gram
  2. If you don't want to add the paneer add another cup of chopped vegetable
  3. If you don't have fresh tomatoes you can use a cup of tomato passata instead
  4. You can reduce or increase the amount of chilli powder according to your taste
  5. The amount of sugar can be adjusted, if you prefer a sweeter curry add more or less if you don't want too much sweetness. 
  6. A lot of authentic Indian dishes use red onion as it is sweeter and caramelises better than brown onion. It's what I used for this dish
  7. I have noted from using the red onion and very ripe tomatoes I didn't need that much sugar. You can adjust the amount according to your taste