It’s second time. I asked Curry Boy to cook Veg Makhanwala again since it was so delicious, very creamy, mostly plant-based, and I can eat three bowls of rice with it.
Despite how yummy Veg Makhanwala is, Curry Boy was not convinced by its name. In Hindi, Makhan means butter, and the whole word means ‘male XX with butter’ (it’s masculine, but most vegetables are feminine). To conclude, it doesn’t make any sense to him.
Veg Makhanwala tastes similar to Butter Chicken, but in a vegetarian version—replaced chicken with mixed vegetables, and used cashew butter, not cream. It’s spicy but mild, delicious!
Since Curry Boy didn’t do the measurement while cooking, so this recipe could be used as a reference only. For a detailed recipe, take a look of this recipe.
Ingredients
Serves 4
For the vegetables
- oil
- 1 tsp cumin seeds
- potato
- carrot
- frozen cauliflower
- frozen beans
For the tomato cream sauce
- ½ onion
- 2 cloves garlic, minced
- ½ thumb-sized ginger, minced
- 200 g tomato passata
- 1 heaped tbsp cashew butter
Put together
- 1 tbsp ghee
- 1 bay leave
- 1 tsp garam masala
- ⅔ tsp turmeric powder
- ¼ tsp coriander powder
- ½ tsp salt
- ½ tsp sugar
- 200 ml water
How to Make
- Warm 2 tbsp of oil in a pan over medium heat, fry the cumin seeds until fragrant, then add vegetables to cook through and set aside.
- Meanwhile, make the makhanwala sauce by placing the onions, garlic, ginger, tomato passata and cashew butter into a blender and whiz until smooth.
- In the same pan, heat the ghee and fry the bay leave until fragrant. Stir in the makhanwala sauce and simmer for 15 minutes. Add water to loosen up the sauce if required.
- Add the spices, salt and sugar, and return the cooked vegetables to the pan. Mix well. Serve with basmati rice.
