Veg Makhanwala Recipe | Best Gravy Recipe For Dinner, Lunch | Diwali Veg Menu Ideas | Veg Side Dish

Heat a pan and add 1 tbsp. of Oil and 1 tbsp. of Butter.

Add 3 Carrots cut into medium pieces, 1 small Cauliflower cut into florets, 12-15 Green Beans, and ½ cup of Green Peas. Saute for a minute.

Add 1 Capsicum cut into dices, ½ tsp. of Salt, and 4-5 tbsp. of Water. Cover and cook for 3 minutes.

In another pan, add 1 tbsp. of Oil and 1 tbsp. of Butter.

Add 8 cashews, 8 roughly chopped Tomatoes, 1 inch Ginger, 2 Dried Red Chilli, and 1 Green Chilli. Add ½ tsp. of Salt and ¼ cup of Water. Cover and cook until tomatoes soften (about 5 minutes).

Let the mixture cool down, then grind to make a smooth gravy base.

In a pan, add 1 tbsp. of Butter and 1 tbsp. of Oil. Once hot, add 2 Bay Leaves, 1 tsp. of Cumin Seeds, 1 inch Cinnamon Stick, and 2 small Green Cardamom Pods. Saute for one minute.

Add the gravy base to the pan, along with ½ cup of water, 1 tsp. of Salt, 1 tsp. of Garam Masala, and 1 tbsp. of Sugar. Mix and let simmer for a minute.

Remove the whole spices from the gravy.

Add the cooked veggies to the gravy and mix. Cook for a minute.

Add Dried Fenugreek Leaves and 1 tbsp. of Fresh Cream. Mix well.

Equipment Needed

Spice Level: