Lighter Veg Makhanwala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Veg makhanwala is mixed vegetables swimming in a buttery tomato-cashew sauce. We steam the vegetables, keep butter measured, and let cashews do most of the creaminess.
Ingredients
How to Make It
Soak cashews; blend with tomatoes to a smooth paste.
Steam or lightly sauté mixed vegetables until just tender.
Cook tomato-cashew paste in butter-oil until thick and glossy. Season.
Add vegetables and a little water; simmer. Finish with kasuri methi and optional cream.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable volume keeps the plate satisfying. Cashew paste means you can use less butter and cream than restaurant makhanwala.
Pro Tips
- →Don’t over-steam vegetables.
- →Blend until no cashew grit remains.
- →Kashmiri chilli for colour, not harsh heat.
Variations
- 1Add paneer cubes for protein.
- 2Use frozen mixed veg in a pinch.
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