The recipe veg makhanwala , how to make veg makhanwala can be made in about 1 hour and 10 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 181 calories, 4g of protein, and 15g of fat per serving. This recipe serves 3 and costs 93 cents per serving. It works well as a side dish. 547 people have made this recipe and would make it again. It is brought to you by Veg Recipes of India. If you have chili powder, to, chili, and a few other ingredients on hand, you can make it. With a spoonacular score of 44%, this dish is pretty good. Similar recipes are paneer makhanwala , how to make paneer makhanwala, veg pilaf or veg pulao, how to make asian style veg pilaf, and veg noodles , how to make veg noodles | easy veg noodles.

Servings: 3

Preparation duration: 30 minutes

Cooking duration: 40 minutes

Ingredients:

Equipment:

Cooking instruction summary:

first heat cup water and soak 20 to 22 cashews in hot water for 30 minutes. after 30 minutes drain the cashews.meanwhile while the cashews are soaking, rinse & chop the veggies. you can also cut the veggies in batons. add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. you can also add mushrooms. if adding mushrooms then better to saute them instead of steaming them.now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. just add about 2 to 3 cups water in the cooker (pressure or electric). place the chopped vegetables in the pan/steamer pan and keep in the cooker. while pressure cooking, cook for 2 whistles.for sauteing veggies, heat 3 tbsp oil in a pan. add the veggies in batches to the pan.saute the veggies, till they are browned from the edges. remove them on a plate and keep aside. add more oil if required while sauteing.in a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic ( inch ginger & 3 to 4 garlic, chopped).without adding any water make a smooth paste in the grinder or blender. there should be no small pieces of cashews in the paste.heat 2 tbsp butter in a pan. add tej patta or bay leaf and saute for a few seconds.add the tomato cashew paste.keep on stirring and sauteing the paste on a low flame.saute and stir till you see fat leaving the sides and on the surface. the entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.add tsp turmeric powder & tsp red chili powder. stir and saute for a minute.add 1.25 to 1.5 cups water. stir very well.add 1 slit green chili. the green chilies give a bit of heat to the gravy. you can also skip the green chilies.bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. you should see some fat floating on top. the gravy will also thicken.add the steamed or fried veggies. stir gently.add tsp sugar or as required. add salt.add tsp kasuri methi/dry fenugreek leaves. crush and then add the kasuri methi.stir and then add 2 to 3 tbsp low fat cream.stir so that the cream mixes very well with the gravy. switch off the flame.lastly sprinkle some tsp garam masala powder. if using homemade garam masala, then add tsp and if using store brought, then add tsp. you can even add ginger julienne at this step or garnish with them later.stir again and veg makhanwala is ready to be served.serve veg makhanwala with rotis or parathas or naan.while serving you can garnish veg makhanwala with coriander leaves or ginger julienne.

Step by step:

1. first heat cup water and soak 20 to 22 cashews in hot water for 30 minutes. after 30 minutes drain the cashews.meanwhile while the cashews are soaking, rinse & chop the veggies. you can also cut the veggies in batons. add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. you can also add mushrooms. if adding mushrooms then better to saute them instead of steaming them.now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. just add about 2 to 3 cups water in the cooker (pressure or electric). place the chopped vegetables in the pan/steamer pan and keep in the cooker. while pressure cooking, cook for 2 whistles.for sauteing veggies, heat 3 tbsp oil in a pan. add the veggies in batches to the pan.saute the veggies, till they are browned from the edges. remove them on a plate and keep aside. add more oil if required while sauteing.in a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic ( inch ginger & 3 to 4 garlic, chopped).without adding any water make a smooth paste in the grinder or blender. there should be no small pieces of cashews in the paste.heat 2 tbsp butter in a pan. add tej patta or bay leaf and saute for a few seconds.add the tomato cashew paste.keep on stirring and sauteing the paste on a low flame.saute and stir till you see fat leaving the sides and on the surface. the entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.add tsp turmeric powder & tsp red chili powder. stir and saute for a minute.add 1.25 to 1.5 cups water. stir very well.add 1 slit green chili. the green chilies give a bit of heat to the gravy. you can also skip the green chilies.bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. you should see some fat floating on top. the gravy will also thicken.add the steamed or fried veggies. stir gently.add tsp sugar or as required. add salt.add tsp kasuri methi/dry fenugreek leaves. crush and then add the kasuri methi.stir and then add 2 to 3 tbsp low fat cream.stir so that the cream mixes very well with the gravy. switch off the flame.lastly sprinkle some tsp garam masala powder. if using homemade garam masala, then add tsp and if using store brought, then add tsp. you can even add ginger julienne at this step or garnish with them later.stir again and veg makhanwala is ready to be served.serve veg makhanwala with rotis or parathas or naan.while serving you can garnish veg makhanwala with coriander leaves or ginger julienne.

Nutrition Information: