Vegetable Makhanwaala (Butter Vegetables) Recipe

Name: Vegetable Makhanwaala (Butter Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cauliflower; 1/4 teaspoon turmeric powder; 1/2 cup green peas; 4 French beans; 100 g paneer cheese, cubed and lightly fried (frying it is optional); 1 green capsicum; 2 medium carrots; 1 baby corn (optional); 4 small potatoes; 2 tablespoons nigella seeds; 1 pinch cumin (though i like more); 1 teaspoon chopped garlic; 4 whole dried red chilies, whole; 1 tablespoon tomato ketchup; 1/2 teaspoon fresh red chili paste; 1 cup tomato puree; 1/2 cup fresh cream; 1 tablespoon kasuri methi (dried, powdered fenugreek leaves); 2 tablespoons fresh coriander leaves; 1/4 cup butter; 10 cashew nuts, crushed (optional); 10 almonds, crushed (optional); salt

Servings: persons

1/2 cauliflower
1/4 teaspoon turmeric powder
1/2 cup green peas
4 French beans
100 g paneer cheese, cubed and lightly fried (frying it is optional)
1 green capsicum
2 medium carrots
1 baby corn (optional)
4 small potatoes
2 tablespoons nigella seeds
1 pinch cumin (though i like more)
1 teaspoon chopped garlic
4 whole dried red chilies, whole
1 tablespoon tomato ketchup
1/2 teaspoon fresh red chili paste
1 cup tomato puree
1/2 cup fresh cream
1 tablespoon kasuri methi (dried, powdered fenugreek leaves)
2 tablespoons fresh coriander leaves
1/4 cup butter
10 cashew nuts, crushed (optional)
10 almonds, crushed (optional)
salt

1
Boil the cauliflower florets with turmeric powder till tender. Drain and put aside.
2
Heat oil in a pan, add cumin and chopped garlic and saute.
3
Add mixed veggies except potatoes. cook a few minutes.
4
add potatoes and onion seeds. Cover and cook.
5
When potatoes are soft but still firm, add red chillies, chilli paste and tomato ketchup. Mix.
6
Add tomato puree and saute a while.
7
Add cream and kasuri methi and salt. Mix well.
8
Add butter and coriander + mix till butter melts into the dish.
9
Serve hot, with cashews and almonds sprinkled on top.
10
(note: u can cook the potatoes ahead of the others coz they take longer to cook and the remaining veggies turn to mush by the time potatoes and capsicum etc are cooked).

2102

kcal

Calories

162

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 cauliflower, 1/4 teaspoon turmeric powder, 1/2 cup green peas, 4 French beans, and more.

Yes, Vegetable Makhanwaala (Butter Vegetables) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Makhanwaala (Butter Vegetables)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions