Veg Makhanwala Restaurant Style Recipe | होटल जैसा वेज मक्खनवाला बनाने का तरीका | Chef Sanjyot Keer

Full written recipe for Veg Makhanwala

Prep time: 20 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people

Ingredients:
Makhani gravy
OIL | तेल 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/4 TSP
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 1/2 INCH
GREEN CARDAMOM | हरी इलायची 3 NOS.
ONION | प्याज़ 1 MEDIUM SIZED. (SLICED)
TOMATO | टमाटर 6 MEDIUM SIZED (ROUGHLY CHOPPED)
CORIANDER STALK | धनिया के डंठल A SMALL HANDFUL
GARLIC | लेहसुन 8-10 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2-3 NOS.
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CASHEW | काजू 1/4 CUP
KASURI METHI | कसूरी मेथी 1 TSP
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
SALT | नमक TO TASTE
BUTTER | मक्खन 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
Tossing Veggies
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा A PINCH
CAULIFLOWER | फूल गोभी 1/2 SMALL SIZED. (FLORETS)
CARROT | गाजर 1 LARGE. (DICED)
SALT | नमक A PINCH
HOT WATER | गरम पानी A SPLASH
FRENCH BEANS | फ्रेंच बीन्स 12-15 (DICED)
GREEN PEAS | मटर 1/2 CUP
CAPSICUM | शिमला मिर्च 1 LARGE. (DICED)
WATER | पानी AS REQUIRED
Final Cooking
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GINGER | अदरक 1 TSP (CHOPPED)
GARLIC | लेहसुन 2 TSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP
WATER | नमक AS REQUIRED
HONEY | शहद 1 TSP
FRESH CREAM | फ्रेश क्रीम 3-4 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARMA MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
BUTTER | मक्खन 1 TBSP
Method:
To make the makhani gravy set a deep pan over high flame & once it gets hot, add in the oil & let it get hot as well.
Further add all the whole spices & onions, stir & cook for a minute over high flame & then add tomatoes, coriander stalk & all the remaining ingredients of the makhani gravy then stir well & cook over high flame for a minute or two.
Then add hot water till the surface of the tomatoes then cover & cook over low flame for 15-20 minutes.
While the makhani gravy is cooking, set a pan or a wok over high heat on the side to toss the veggies & once the pan gets hot add oil & then add the cumin seeds & let them crackle.
Further add cauliflower, carrot & stir once, then add salt & a splash of hot water then cover & cook for 2-3 minutes over medium flame.
Once cauliflower & carrot are cooked add french beans, green peas & capsicum, cook all the veggies over high flame briefly then transfer all the veggies into a bowl & keep them aside.
Now check the makhani gravy, the tomatoes should become mushy & cooked all the way through, switch off the flame & cool down the mixture completely.
Transfer the makhani mixture into a mixer grinder jar, add water as required & grind it into a fine paste.
For the final cooking, set a kadhai or a wok over high flame then add oil & butter.
Once the oil gets hot add ginger, garlic & green chilli, stir & cook for a minute.
Further lower the flame & add kashmiri red chilli powder & strain the makhani paste into the wok/kadhai using a sieve, make sure you add some water into the jar & transfer all the remaining gravy, stir well & cook the makhani gravy for 4-5 minutes.
Further add the cooked veggies, stir well & cook the veggies in the gravy for 3-4 minutes, then taste & adjust the salt & sweetness according to your preference, I just add a teaspoon of honey, you can add more or less & can also substitute it with sugar.
Lastly add fresh cream, roasted kasuri methi powder, garam masala, fresh coriander & some more butter & stir well.
Your delicious restaurant stlye veg makhanwala is ready.

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Intro 0:00
Makhani Gravy 1:01
Tossing veggies 3:16
Final cooking 4:31
Plating 7:11
Outro 8:07