Many times one wants to cook vegetables kept at home in some new way but does not understand what to make new with them. If you are also in the same dilemma, then you must make vegetable makhani at home once. This vegetable will not only give some new test but from child to elder will like to eat it with great fervor. This will also give you a break from making different types of dishes for everyone. 

In fact, in many homes, the problem comes to the fore that someone or the other does not like every vegetable, due to which the work for women increases. Vegetable butter can be a great option to deal with this situation. This recipe is quite famous in North India, which you can serve with roti, kulcha, or rice. Vegetable Makhani is a gravy vegetable, in which butter and cream are used in good quantity.

Easy Guide- 

  • First, cut the tomatoes and keep ginger and green chilies together.
  • Now heat a pan and put some oil in it. Once the oil is hot, add cumin seeds to it. Then you have to add coriander powder, turmeric powder along with chopped tomatoes, ginger, and green chilies in it.
  • If you like standing spices, then add whole lentils, sugar, black pepper, cloves, and peeled cardamom in it at the same time. Mix all these things well in the pan and cook the tomatoes till they become soft.
  • Till the tomatoes are getting soft, chop the capsicum, baby corn, and carrot. Keep in mind that these vegetables have to be cut in medium size. 
  • Now you will see that your tomatoes have become soft, then remove them from the pan and keep them cool down for some time. Till then fry the vegetables you have cut in a little oil. 
  • For this, you have to take some oil in a hot pan and as soon as the oil becomes hot, add chopped capsicum, baby corn, and carrot and fry it. You have to cook these vegetables for some time.
  • Now your tomatoes have cooled down, grind them in a mixer and then heat a pan and heat butter in it.
  • After the butter melts, add tomato gravy to it and cook it till it starts leaving oil. 
  • Now add cream to it and keep stirring it for some minutes. Then add water to it and keep stirring until the gravy starts boiling again.
  • When the gravy comes to a boil, add salt, red chili powder, and some green coriander to it. After mixing the spices in the gravy, add vegetables to it and cover and cook it on low flame. 
  • After five minutes your vegetable buttercream will be ready. Now take it out in a vessel and garnish it with green coriander.

Make This Vegetable Makhani Using Leftover Vegetables At Home Recipe Card

Have leftover vegetables to take care of? Here’s a recipe of vegetable makhani to help you use them in a fun, creative way!

Total Time :
35 min
Preparation Time :
15 min
Cooking Time :
20 min
Servings :
4
Cooking Level :
Low
Course:
Main Course
Calories:
200
Cuisine:
Indian
Author:
Mahima Girotra

Ingredients

  • Cauliflower
  • Capsicum
  • Baby corn
  • Carrot
  • Tomato
  • Green chilly
  • Ginger - 1 inch
  • Green Coriander - 3 to 4 tbsp (finely chopped)
  • Butter - 2 to 3 tbsp
  • Cream - cup (100 grams)
  • Oil - 2 to 3 tbsp
  • Cumin - 1 tsp
  • Big cardamom - 1
  • Black pepper - 6 to 7
  • Cloves - 2
  • Cinnamon - inch
  • Coriander Powder - 1 tsp
  • Red chili powder - tsp
  • Turmeric Powder - 1/3 tsp
  • Salt - 1 tsp or as per taste

Instructions

Step 1
Chop tomatoes, ginger and green chilies.
Step 2
Heat oil in a pan and fry coriander powder, turmeric powder along with tomatoes, ginger and green chilies in it.
Step 3
Put whole lentils, sugar, black pepper, cloves and big cardamom peeled in the pan.
Step 4
Mix all these things well in the pan and cook the tomatoes till they become soft.
Step 5
Till the tomatoes are getting soft, chop the capsicum, baby corn and carrot.
Step 6
Tomatoes have become soft, then remove them from the pan and keep them for cooling for some time.
Step 7
Till then fry the vegetables you have cut in a little oil.
Step 8
Heat two to three spoons of oil in a pan.
Step 9
Add chopped capsicum, baby corn and carrot and fry for two minutes.
Step 10
Grind the cooled tomatoes in a mixer.
Step 11
Then heat a pan and heat two to three spoons of butter in it.
Step 12
After the butter melts, add tomato gravy to it and cook it till it starts leaving oil.
Step 13
Now add cream to it and keep stirring it for one to two minutes.
Step 14
Then add half a cup of water to it and keep stirring until the gravy starts boiling again.
Step 15
When the gravy comes to a boil, add salt, red chili powder and some green coriander to it.
Step 16
After mixing the spices in the gravy, add vegetables to it and cover and cook it on low flame for four to five minutes.
Step 17
After five minutes your vegetable buttercream will be ready.
Step 18

recipe vegetable makhani

Now take it out in a vessel and garnish it with green coriander.