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Easy Vegetable Makhani

Easy Vegetable Makhani

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Vegetable Makhani is similar to Butter Chicken as it’s exactly the same sauce that’s used minus the chicken. It consists of a rich, creamy cashew nut sauce. This really is an Easy Vegetable Makhani. I have simplified the process to make it less tedious.

When I cooked this curry previously I didn’t add any cashew nuts. But then I got adventurous and decided to add some and wow, this curry turned out amazing. You will also notice the authentic Indian curries uses a lot of onions. I did add a little extra onion to this dish too and I can honestly see the difference, or should I say taste.

Easy Vegetable Makhani in a white bowl

I remember eating this dish at an authentic Indian restaurant here in Johannesburg and it was the most delicious vegetarian dish I have ever eaten, however I think they got a new chef at the restaurant and it never tasted the same again.

So I thought I will try making some myself and I think this Easy Vegetable Makhani recipe is as close to the real thing. It has the right balance of spices and a hint of sweetness, I never liked a sweet curry but these authentic creamy sauces does need that hint of sweetness, it makes all the difference.

What Ingredients do I need

You can add any vegetable you want to this dish but I think firmer vegetable works better, it doesn’t get all mushy in the sauce and you can add paneer. I added three cups of vegetable consisting of:

French Beans/Green Bean



I also added a cup of freshly made Paneer.


Fresh Cream

Tomato Puree/Passata

I cannot live without tomato passata in my pantry. It’s something I have become so fond of, especially for those lazy days when I don’t want to puree tomatoes or I don’t have any tomatoes. When times are tough and I can’t get to the shops my bottles of passata is my lifesaver.

Can’t imagine how I ever lived without it.

What spices do I need

Unfortunately for some dishes you require a little more of a variety when it comes to spices. For this dish you will need a few different ones but it is basic Indian spices that can be found in any Indian spice shop. Most supermarkets also stock almost all of the spices.

It’s best to roast and grind your own spices, the flavor is definitely better.

I tried to simplify this recipe as much as I could without compromising on flavor and let me tell you it is so delicious. It is better than the restaurants, trust me.

What do I serve my curry with

There’s nothing better than Naan bread to mop up all that yummy sauce. However, Roti or Basmati rice is also good. It’s a matter of personal preference.

Easy Vegetable Makhani

Restaurant quality vegetable curry cooked in a rich, cashew sauce
Course Main Course
Cuisine Indian
Keyword indian dish, mixed vegetable curry, vegetable makhani, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 1 large onion roughly chopped
  • 12 cashew nuts soaked in a little hot water
  • 1 green chilli
  • 1 tspn ginger/garlic paste

Roasting the Vegetable

  • 3 cups fresh vegetable potatoes, carrots, french beans, cauliflower
  • 2 tbsp vegetable oil
  • 1 tsp kashmiri chilli powder
  • salt


  • onion/cashew nut paste ingredients above
  • 2 tbsp butter
  • 1 cup tomato puree/passata
  • 1/2 cup fresh cream
  • 1 cup water
  • 1 cup paneer cubes
  • 3 cardamom pods/elachie
  • 1 piece cinnamon stick
  • 2 small bay leaf
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp kashmiri chilli powder
  • 1 tsp dried methi leaves/kasuri methi (optional)
  • 1/2 tsp garam masala
  • 1-2 tsp sugar
  • salt


  • Preheat oven to 180 degrees Celsius. Chop the potatoes and vegetable into little pieces. Steam the potatoes with a few drops of water, for 3 minutes in the microwave. Mix the potatoes and the other vegetable together, with 2 tablespoons oil, 1 tsp chilli powder and salt. Roast in the oven for 20 minutes or until vegetable is soft and tender.
  • For the onion/cashew paste, place the onion, cashew nuts, chilli and ginger/garlic paste in a blender and blend into a smooth paste
  • Heat 2 tablespoon butter and a few drops of oil in a large pot. Add the cardamom pods, cinnamon and bay leaf and fry for a minute or until fragrant.
  • Add the onion/cashew paste and saute for about 3 minutes. When the edges start to brown you know you know it's ready for the next step
  • Mix in 1 tsp chilli powder, turmeric, coriander, cumin and fry for a minute. Add a few drops of water if required
  • Add the tomato puree/passata and cook for about 7 minutes or until the butter separates from the tomatoes.
  • Add a cup of water and simmer for a further 2 minutes
  • Add the fresh cream. Mix in the roasted vegetable and the paneer. Season with salt and add the sugar. Crush the dried methi leaves with your fingertips and add it to the curry. Mix in the garam masala
  • Garnish with fresh coriander. Serve hot with rice or naan bread


  1. You can use any vegetable you prefer, but preferrably vegetable that's firm
  2. If you don't want to add the paneer add another cup of chopped vegetable
  3. The passata can be replaced with a cup of pureed tomatoes
  4. You can reduce the amount of chilli powder according to your taste
  5. The amount of sugar can be adjusted, if you prefer a sweeter curry add more or less if you don't want too much sweetness. You can also replace the sugar with honey
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