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Wednesday, June 12, 2019

Vegetable Makhanwala / Veg Makhani (No Onion, No Garlic Recipe)

Here is another rich and creamy curry as part of the 'Gravy Curry' themed marathon this week. Vegetable makhanwala or veg makhani preparation is similar to paneer butter masala and I prepared it using no onion or garlic. One of my sister in laws who is no more with us was married to a north Indian and the food prepared in her home was typically north Indian style one. I got to learn the basic variations of gravies for north Indian style curries from her daughters who are younger to me, during my initial days of cooking. The tips from them came to use for my yesterday's shahi paneer and today's curry. 

The curry is cooked using 'makhan' aka butter and hence the name veg makhani, though one can do away with oil if counting calories. Similarly cream can be omitted too if not preferring rich curries. However butter and cream enhance the flavor of the dish and the curry would be a great choice when having company. The gravy is tomato based one here and the cashews added along lend a rich base to the curry. One wouldn't notice the absence of onions in this makhani recipe and the curry tastes absolutely delicious in spite of it. This curry makes a perfect dish for those who abstain from onion or garlic. The vegetables that can go into the dish are potatoes, beans, carrots, capsicum, cauliflower and peas. I omitted cauliflower and capsicum this time. Paneer or soy chunks can be added to make it more nutritious.

Ingredients:
3 cups mixed vegetables ( I used diced potatoes, diced carrots, beans cut into 1 inch pieces and peas.)
3 ripe red tomatoes, roughly chopped
1 inch piece of ginger
1 tbsp. cashews
1 tbsp. butter / oil
1 tsp. cumin seeds / caraway seeds
1 bay leaf
1/8 tsp. ground turmeric
1/2 tsp. red chili powder or to taste
Water as needed (About 1.25 to 1.5 cups)
Salt to taste
1 tsp. crushed kasuri methi / dried fenugreek greens
3 tbsp. cream
1/2 tsp. garam masala
Minced cilantro leaves to garnish

Directions:
1. Pressure cook to 2 whistles or microwave the vegetables adding enough water. Save the water used to cook the vegetables to use later.
2. Grind together tomatoes, ginger and cashew together to a fine paste. (Garlic can be added if preferred.) 
3. Heat butter / oil in a pan and add the ground tomato paste, turmeric powder and chili powder. Saute until the raw smell leaves and the fat / oil starts to leave the sides of the pan, about 10 minutes.
4. Add about 1.5 cups of water to the tomato paste. (Use the water used to cook the vegetables plus extra water if needed to make about 1.5 cups.) Cook until the gravy thickens, about 6 - 8 minutes.
5. Add the cooked vegetables, salt, kasuri methi, and garam masala to the pan and mix gently. Stir in the cream finally and mix well to combine. Turn off the stove.
6. Garnish with cilantro if preferred. Serve it with rotis / rice.

bmlogo
This post is an entry for Blogging Marathon #101 under 'Gravy Curries' theme.

Comments

9 comments:

MySpicyKitchen said...

Curry looks so colorful and inviting. Bookmarked the recipe. I always add onion and find it so difficult to make gravy without. Will give this a try.

rajani said...

This is an impressive option when cooking for guests. Also the no onion and no garlic option makes it suitable for elders who abstain from using it.

vaishali sabnani said...

The dish looks super creamy and delicious . This is one popular North Indian dish and is a hit in all restaurants , and you have made it perfectly !

Harini R said...

Looks so appetizing, Suma. My family also prefers such rich gravies.

Gayathri Kumar said...

The vegetable makhani looks so yum Suma. With all the butter and cashew that go into the gravy, we would hardly miss the knikn and garlic. Perfect to have with rotis or pulao.

Swati said...

Gravy looks so colorful and love the rich of gravy with cashews and butter.great to have with some garlic naan.

sushma pinjala said...

Yummy looking vegetable makhani...I add some cream to this gravy, gives amazing taste.

Srivalli said...

Fantastic gravy Suma, I am so lost when I have to think about cooking without onions. This one is so good, will surely bookmark it for later.

Narmadha said...

Colorful and vibrant gravy with vegetables. Looks so creamy and delicious.