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Vegan Masala Recipe
Veg Makhanwala
Veg makhanwala bathes tender vegetables in a glossy tomato-cashew gravy scented with fenugreek and garam masala. It is rich, colourful and ideal when you want a vegan curry with restaurant flair.
Recipe by Craig LogueHow our recipes are created
70 minPrep: 30 minCook: 40 minServes 4North IndianVegan
veg makhanwalaveg makhanicreamy vegetable curry
From the kitchen
What to expect
The sauce should be smooth enough to feel luxurious but lively enough to let the vegetables shine. Kasuri methi added near the end supplies the familiar, irresistible makhani aroma.
Serving idea
Best served simply
Serve with phulka, paratha, or plain basmati rice and a simple onion salad.
Useful equipment
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Cook the recipe
Method
- 1
Steam or sauté the 1 small cauliflower cut into florets, 1 large potato cubed, 2 carrots chopped and 100g green peas until just tender, then set aside.
- 2
Blend 2 medium tomatoes chopped, 100g soaked cashews, 3 garlic cloves minced and 1 inch ginger grated into a smooth paste.
- 3
Heat 2 tbsp oil in a pan and add 1 bay leaf; let it sizzle for a few seconds.
- 4
Add the tomato-cashew paste and cook, stirring often, until it thickens and the oil begins to separate at the edges.
- 5
Stir in 1 tsp turmeric and 1 tsp chilli powder, and cook for 30 seconds to bloom the spices.
- 6
Add 1 green chilli finely chopped and 1 cup water, then simmer until the gravy loosens slightly and turns glossy.
- 7
Add the cooked cauliflower, potato, carrots, peas and 1 tin kidney beans drained and rinsed.
- 8
Season with 1 tsp salt and 1 tsp sugar, then simmer for 5 to 7 minutes so the vegetables take on the masala.
- 9
Crush 1 tsp kasuri methi between your palms and add it with 100 ml oat cream.
- 10
Finish with 1 tsp garam masala, simmer gently for a minute, then serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 bay leaf
- •3 garlic cloves, minced
- •1 inch ginger, grated
- •1 green chilli, finely chopped
- •2 medium tomatoes, chopped
- •100g cashews (soaked)
- •1 small cauliflower, cut into florets
- •1 large potato, cubed
- •2 carrots, chopped
- •100g green peas
- •1 tin kidney beans, drained and rinsed
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 cup water
- •1 tsp salt
- •1 tsp sugar
- •1 tsp kasuri methi
- •100 ml oat cream
- •1 tsp garam masala
A few useful notes
Notes
- •Cook the tomato-cashew base until it loses its raw edge and starts looking glossy; that gives the curry its body.
- •Keep the vegetables just tender before adding them to the gravy so they hold shape in the final simmer.
- •Adjust salt and sugar only after the curry has simmered with the vegetables.
- •The oat cream goes in at the end to keep the sauce smooth; avoid a hard boil after adding it.
- •Leftovers keep well for up to 3 days in the fridge and often taste deeper the next day.
- •Reheat slowly with a splash of water if the gravy thickens in the fridge.
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