Mix Veg Butter Masala | Mix Veg Makhanwala | How to make Punjabi Makhni Gravy
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Mix Veg Butter Masala | Mix Veg Makhanwala | How to make Punjabi Makhni Gravy - This Restaurant Style Veg curry, Mixed VegButter Masala is a great accompaniment for rotis and chapatis. Here is a detailed recipe with images and a video. Restaurant Style Mixed Veg Butter Masala is a perfect weekend recipe. Or great for a party. It fills up your tummy and warms your heart.
The base for this Curry is the same PaneerButter Masala Gravy but the taste varies with the kind of Vegetables we use in the Gravy.
People ask me what I mean when I say Restaurant Style and Homemade Style.
In Restaurant Style recipes, there is a lot of importance to give to colour and taste and thickness. That is the reason they add more Oil and Butter. They also add colour to pretty up the Curry and make a thick Gravy for taste. Restaurant Style recipes are good to eat once in a while.
Homemade food means there is less Oil and Salt and Masalas and is not as spicy as outside food. Homemade food is always healthy. Actually, if we want every recipe to be healthy like homemade, they turn out well. But if you feel that you like it that way then you can very well make it with the measure of Oil and Spices you prefer.
Before you make the perfect Mixed Veg Makhanwala, you should follow these tips.
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Tips
Butter: This recipe Mixed Veg Makhanwala tastes great if there is more Butter. All the Vegetables should be fried to a golden finish in Butter for good taste.
Kashmiri Chilli Powder:South Indians do not use Kashmiri Mirchis much. But now they are widely available in supermarkets. These Mirchis give good colour, taste and aroma. But they are not too spicy. Those who use regular Chillies should reduce the amount of Mirchi powder.
Vegetables: You can add any English vegetables that you have at hand, other than what I have used. That is vegetables such as Sweet Corn, Capsicum, Broccoli. Ensure that there are at least five kinds of vegetables.
Green Peas: I have used Frozen Green Peas so added them to the Gravy but if you are using fresh Peas, you can add them along with the other vegetables.
Gravy: If you want more Gravy, increase the quantity of all vegetables along with Tomatoes. And the Curry thickens as it cools down. If it becomes too thick, you can add some boiling Water and dilute it a little bit.
Mix Veg Butter Masala | Mix Veg Makhanwala | How to make Punjabi Makhni Gravy - Recipe Video
Mix Veg Butter Masala | Mix Veg Makhanwala | How to make Punjabi Makhni Gravy
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
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For Gravy
- 3 Tomato
- 1 Onions
- 15 - 20 Cashew Nuts
- 3 Kashmiri Mirchi
- 1/2 tsp Sugar
- 1/2 inch Cinnamon
- 2 Cardamoms
- 2 Cloves
- Salt
- 300 ml Water
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For Curry
- 2 tbsp Oil
- 3 Crushed Cardamoms
- 1/3 cup Potato Pieces
- 1/3 cup Carrot Pieces
- 3 Baby Corn (Inch pieces)
- 6 French Beans (1 inch pieces)
- 15 pieces Cauliflower
- 1/3 cup Paneer Pieces
- 1/3 cup Green Peas
- 1 tsp Ginger Garlic Paste
- Salt
- Turmeric – a pinch
- 1/2 tsp Coriander Powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Kashmiri Mirchi Powder
- 1 tsp Kasuri/Dried Methi
- 1/2 tsp Garam Masala
- 3 tbsp Butter
- 3 tbsp Fresh Cream
- 1 tsp Ghee
Instructions
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Add all the ingredients for the Gravy along with Salt, cover and cook until the Tomato paste and Cashew Nuts are cooked well then grind to a silky smooth paste.
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Heat oil in a pan and add crushed Cardamoms, Potato pieces, Carrot, Baby Corn, Beans and Cauliflower and Salt and fry for 2 minutes.
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Then add butter and fry the vegetables until they are lightly golden.
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Once they turn golden, add the Ginger and Garlic Paste, Turmeric, Coriander Powder, Cumin Seeds Powder, Mirchi Powder, Garam Masala, and crushed fenugreek leaves
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Add Tomato Paste, mix well, cover, and let cook on a medium flame until Ghee comes to the surface. After 5 minutes, add Green Peas and let it cook on a medium flame for 5 minutes until Ghee comes to the surface.
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Finally add PaneerPieces, Cream, and Ghee. Cook for a minute and remove from the fire.
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