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Easy Vegetable Makhani

Restaurant quality vegetable curry cooked in a rich, cashew sauce
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: indian dish, mixed vegetable curry, vegetable makhani, vegetarian
Servings: 4

Ingredients

  • 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

Sauce

  • 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

Instructions

  • 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

Notes

  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