Veg Makhanwala, also known as Vegetable Makhani, is a rich and indulgent North Indian dish where a medley of vegetables is gently cooked in a luxurious tomato-based sauce infused with butter, cream, and aromatic spices. This dish perfectly blends sweet, tangy, and mildly spiced flavors with the richness of cream and butter, making it a restaurant-style favorite you can recreate at home.
Unlike other spicy gravies, Veg Makhanwala is known for its smooth, velvety texture and subtle taste. The vegetables retain their texture, while the gravy wraps them in a deliciously creamy embrace, making it a great dish for both special occasions and comforting weekend meals.
Adding another restaurant-style gem to the blog today—Veg Makhanwala, a dish that’s not just rich in flavor but in memories too.
Back when I lived in India, every dinner outing with my parents followed an unspoken rule—one paneer dish for me and Dad, and one veggie dish for Mom. She never really liked paneer, and without fail, she would order Veg Makhanwala. It became her signature choice, and to this day, whenever I make it at home, I’m instantly reminded of her plate at the table, her smile, and those comforting meals together.
Veg Makhanwala is made in a makhani-style gravy—and as the name suggests, makhan means butter. So yes, expect this curry to be indulgent, buttery, and creamy. I’ve adapted the gravy base from my paneer makhani recipe. It carries a mild to medium spice level balanced by the natural tanginess of ripe tomatoes, all rounded off with the richness of cream and butter.
Unlike many other veg curries, this one is special because the vegetables are first lightly steamed, which helps retain their natural taste and texture. Then they’re gently folded into the simmering, buttery tomato gravy. The result is a luxurious, vibrant curry that feels like a celebration on your plate.
Even though we’re using a variety of colorful vegetables—adding nutrition and texture—the addition of cream and butter makes this dish decadent and hearty, perfect for special occasions or those weekend meals where you’re not counting calories.
Whether you’re recreating a restaurant-style dinner at home or just want to relive a cherished memory like mine, this Veg Makhanwala is sure to hit the spot.
Ingredients
For Cooking Tomatoes:
- 4 small ripe tomatoes, cut into large chunks – These provide the base for the gravy or sauce. Using fresh, juicy tomatoes enhances the overall flavor and brings a natural sweetness and tang to the dish. Cutting them into large pieces helps retain some texture during cooking.
- 1 medium green chili, roughly chopped – Adds a mild to moderate heat. Adjust the quantity depending on your spice preference. Rough chopping helps the ingredient integrate seamlessly into the dish, adding texture and flavor without dominating the overall taste.
- 1 teaspoon red chili powder – Use Kashmiri red chili powder if you prefer a vibrant red color with moderate heat, or go for regular red chili powder for a spicier kick. This ingredient not only brings heat but also depth and warmth to the overall flavor.
Salt – to taste
- ⅓ cup Potatoes – Peel the potatoes and slice them into slender, baton-style strips for even cooking and a uniform appearance in the dish. These add a comforting, starchy element to the dish and absorb flavors beautifully when cooked.
- ⅓ cup French Beans (Green Beans) – Snip off the tips from both ends, then cut the beans into small segments about half an inch long for quick and even cooking. Their crunch and mild taste give a nice contrast to the softer vegetables.
- ⅓ cup Carrots – Peel and slice the carrots into thin sticks or matchsticks about ½ inch in length. Carrots bring a natural sweetness and vibrant color that enhances the overall appeal.
- ⅓ cup Green Capsicum (Bell Pepper) – Remove the seeds and ribs, then cut into ½-inch strips. Bell peppers contribute a subtle crunch and a gentle, earthy spice that perfectly offsets the natural sweetness of carrots and green peas, creating a well-rounded flavor profile.
- ⅓ cup Cauliflower (Gobi) – Break the cauliflower into small to medium florets. Blanching them briefly before cooking helps retain their shape and prevents overcooking. Their nutty, earthy flavor makes them a great addition to mixed veg dishes.
- ⅓ cup Green Peas – Fresh or frozen green peas add bursts of sweetness and a pop of color. They cook quickly and pair well with all the other vegetables in the mix.
For Gravy:
- 2 tablespoons Butter – Use unsalted butter for better control over the saltiness of the dish. The richness of butter forms the base of the gravy and enhances the overall flavor with a smooth, velvety texture.
- 2 teaspoons Ginger Paste or Freshly Grated Ginger – Ginger adds a warm, slightly spicy aroma and helps balance the richness of the butter and cream. You can use homemade paste or freshly grated ginger for a more intense flavor.
- 2 teaspoons Garlic Paste or Freshly Crushed Garlic – Garlic brings a deep earthy flavor that pairs beautifully with ginger. It also helps in building the base flavors for the masala. Freshly minced garlic can give a more pungent kick.
- Salt to Taste – Add salt as needed during cooking and adjust at the end. It not only seasons the dish but also enhances all the spices used in the recipe.
- 1 teaspoon Red Chili Powder – This adds heat and a vibrant reddish hue to the gravy. Use Kashmiri red chili powder for color with mild heat, or regular chili powder for a spicier version.
- 1½ teaspoons Coriander Powder – Ground coriander gives the dish a citrusy and slightly nutty undertone. It harmonizes effortlessly with other spices, forming a well-rounded and flavorful masala foundation.
- 1 cup Water – Water is added to adjust the consistency of the gravy. You can use warm water or vegetable stock for a more flavorful result.
- ½ teaspoon Garam Masala – A fragrant blend of ground spices, garam masala adds a final touch of warmth and complexity to the dish. Stir it in at the very end of cooking to preserve its subtle aroma and keep the flavors fresh and lively, enhancing the dish without overpowering it.
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), Crushed Between Your Palms – This key ingredient adds a signature restaurant-style flavor. Crushing it between your palms before adding helps release its essential oils, making the gravy more aromatic.
- 3–4 tbsp heavy cream, fresh cream, or homemade malai – Adds richness, depth, and a silky finish to the curry. You can adjust the amount depending on how creamy you want your gravy. Homemade malai (milk cream) is a great substitute and adds a homestyle touch.
Step-by-Step Photo Instructions:
1) Pressure Cooking the Tomatoes: Begin by adding chopped tomatoes, a green chili, red chili powder, and a pinch of salt into a pressure cooker. This forms the flavorful base of the gravy.
2) Combine Ingredients: Stir thoroughly to ensure the spices meld seamlessly with the tomatoes and green chili, allowing the flavors to infuse and develop a rich, aromatic base.
3) Cook Under Pressure: Lock the lid firmly in place and attach the pressure regulator (whistle) securely on top to begin the cooking process. Turn the heat to medium and cook until you hear two whistles. This ensures the tomatoes are soft and fully cooked.
4) Prep and Steam the Vegetables: While the tomatoes are cooking, move on to prepping your veggies. Rinse your chosen vegetables thoroughly under running water. Chop them into even-sized pieces, keeping the capsicum aside for later. Set the prepared veggies aside until needed.
5) Prepare the Steamer Setup: Pour a glass of water into a large pan or pot. Place your steaming rack or basket over the water.
6) Start Steaming: Cover the pot and let the water heat up until it begins to boil, creating steam inside.
7) Add the Vegetables: As soon as you notice steam rising, carefully add the chopped vegetables—excluding the capsicum—into the steamer basket and let them begin their gentle cooking process.
8) Steam to Perfection: Cover again and steam the vegetables over medium heat for about 15 minutes or until they become tender but not mushy.
9) In the final 3 minutes of steaming, add the chopped capsicum to the vegetable mix. Cover the steamer again and allow it to cook. I steamed the other vegetables for around 12 minutes, then added capsicum and continued steaming for another 3 minutes—bringing the total steaming time to approximately 15 minutes.
10) To check if the vegetables are fully cooked, gently insert a knife into a piece of potato.If the knife glides in effortlessly, it’s a sign your vegetables are tender and perfectly steamed. Switch off the heat, carefully remove them from the steamer, and keep them aside for later use.
11) Meanwhile, the pressure from the cooker should have released naturally. Once it’s safe, carefully open the lid.
12) Transfer the cooked tomato mixture into a blender or grinder and process it into a smooth, lump-free puree.
13) In another pan, warm the butter over medium heat until it fully melts and starts to bubble softly, releasing a rich, nutty aroma.
14) Add the ginger and garlic paste to the hot butter. Sauté for about a minute, or until the strong raw aroma disappears and you’re left with a rich, mellow fragrance.
15) Now, pour in the freshly prepared tomato puree. Allow it to simmer gently. If the mixture starts to splutter, gently cover the pan with a lid, partially ajar—this helps contain the mess without trapping too much steam.
16) Continue cooking until the excess water evaporates and the mixture thickens into a rich, concentrated paste. This step helps deepen the flavor and intensify the gravy base.
17) Now sprinkle in the remaining red chili powder and coriander powder. Don’t forget to season lightly with salt—keep in mind that some salt was already added earlier while pressure-cooking the tomatoes.
18) Give the mixture a good stir, making sure the spices infuse evenly and coat every ingredient with their rich aroma. Let it cook for another minute so the flavors can bloom.
19) Slowly add water in stages, stirring gently to create a smooth, gravy-like texture that brings all the flavors together. Let the mixture simmer gently for 4 to 5 minutes, allowing it to thicken slightly and develop a rich taste.
20) Once the gravy is ready, add in the steamed vegetables.
21) Toss everything thoroughly, ensuring the masala clings to each veggie piece, coating them evenly with its rich, flavorful blend. Let it cook for an additional 1 to 2 minutes, just enough for the vegetables to absorb the flavors.
22) Now, sprinkle garam masala and crushed kasoori methi over the curry. Stir to incorporate their earthy aroma into the dish.
23) Finally, pour in the heavy cream for a luxurious finish.
24) Stir everything thoroughly to ensure the flavors meld beautifully, then turn off the heat and let it rest for a moment. Your creamy, flavorful veggie curry is ready to serve!
Vegetable Makhani is now ready to be enjoyed! If you’re not serving it immediately, cover it with a lid to lock in the warmth and preserve its rich flavors until mealtime. This helps lock in the warmth and flavor, so it’s piping hot and ready to enjoy when it’s time to serve.
Serving suggestion:
Pair this flavorful dish with warm parathas or soft, buttery naan for a wholesome experience. To elevate the meal into a complete and comforting experience, serve it with a tangy onion lachha salad—thinly sliced onions tossed in spices and a splash of lemon juice—and a refreshing glass of chilled masala chaas infused with roasted cumin and herbs. This vibrant duo adds crunch, spice, and cooling contrast to every bite.
Expert Tips:
- Feel free to use any combination of vegetables you prefer—options like sweet corn, baby corn, broccoli, and mushrooms work wonderfully. Just ensure you have about 2 cups of chopped mixed vegetables to match the quantity of gravy prepared.
- Instead of steaming the vegetables, you can also cook them by sautéing in a pan, similar to the technique used in veg kadai. To do this, heat 2 tablespoons of oil in a pan over medium flame. Once the oil is hot, add the chopped vegetables, sprinkle a little salt over them, and give it a good mix. Cover the pan with a lid and let the veggies cook until they’re tender and cooked through.
- Since we’re using a generous amount, it’s essential to choose ripe, juicy tomatoes. Using unripe or overly sour tomatoes can make the gravy too tangy. If you find the final gravy tasting a bit sour, simply stir in a pinch of sugar to mellow out the acidity and bring balance to the dish.
