Vegetable Makhanwala
by Tarla Dalal

One of the most popular items on most restaurant menus, the Vegetable Makhanwala features a balanced blend of spice and creaminess.

Veggies cooked in butter are served in a base of milk cream, flavoured quickly and easily with tomato ketchup. Although using tomato ketchup is a quick and effective shortcut, it helps enhance the flavour of the curry and gives it a rich colour too.

Add the deep-fried potatoes in the end to retain a bit of their crunch. The Vegetable Makhanwala is a mildly-spiced and creamy dish, which can be comfortably enjoyed even by kids, so it serves the whole family quite well.

This version is so quick and easy that you can make it on any day. Serve it hot with rotis or puris. Try other recipes like Methi Malai Mutter or Hara Bhara Kebab in Green Gravy

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Vegetable Makhanwala recipe - How to make Vegetable Makhanwala

1/2 cup diagonally cut and blanched french beans
1/2 cup diagonally cut and blanched carrot
1/2 cup boiled green peas
1/2 cup boiled and deep fried potato cubes
1 tbsp butter
1/2 cup sliced onions
1 cup milk
1/4 cup fresh cream
1 tbsp plain flour (maida)
1 tbsp tomato ketchup
1/2 tsp chilli powder
salt to taste

Method

Combine the milk, cream, plain flour and tomato ketchup in a deep bowl and mix well using a whisk. Keep aside.
Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the vegetables, milk-cream mixture, chilli powder and salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
Switch off the flame, add the potatoes and mix very well.
Serve hot.