Veg Makhanwala
A rich and creamy North Indian vegetable curry in a buttery tomato-cashew gravy. Perfect for special meals and restaurant-style dinners at home.
70 minPrep: 30 minCook: 40 minNorth IndianVegan
veg makhanwalaveg makhanicreamy vegetable curry
Method
- 1
Steam or sauté the mixed vegetables until just tender, then set aside.
- 2
Blend tomatoes, soaked cashews, ginger and garlic into a smooth paste.
- 3
Heat vegan butter in a pan and sauté bay leaf for a few seconds.
- 4
Add the tomato-cashew paste and cook until thick and glossy, with oil separating.
- 5
Stir in turmeric and chilli powder and cook briefly.
- 6
Add water and green chilli and simmer until the gravy thickens slightly.
- 7
Add the cooked vegetables and season with salt and sugar.
- 8
Stir in kasuri methi and plant cream and simmer gently.
- 9
Finish with garam masala and garnish before serving.
Ingredients
- •¾ cup cauliflower florets
- •1 medium potato, cubed
- •8–10 green beans, chopped
- •2 carrots, chopped
- •⅓ cup green peas
- •1¼ cups ripe tomatoes, chopped
- •20 cashews (soaked 30 minutes)
- •½ inch ginger
- •4 garlic cloves
- •2 tbsp vegan butter or oil
- •1 bay leaf
- •1 green chilli, slit
- •½ tsp turmeric
- •½ tsp chilli powder
- •½ tsp kasuri methi (dried fenugreek)
- •¼–½ tsp garam masala
- •2–3 tbsp plant cream
- •1¼–1½ cups water
- •½ tsp sugar
- •Salt to taste
- •Fresh coriander or ginger julienne to garnish
Notes
- •Add mushrooms or paneer-style tofu for extra richness.
- •Adjust cream to control how rich the gravy becomes.
- •The flavour deepens beautifully the next day.