Vegetable Makhanwala, Jain Recipe
by Tarla Dalal
The buttery taste and luscious mouth-feel of the gravy makes Vegetable Makhanwala an ever-popular favourite. It is an item that features on the menu of most restaurants and in wedding spreads as well – and has earned a good share of fame across the world.
Here we present Vegetable Makhanwala with a few Jain-friendly twists. We have done away with root veggies and used cabbage instead of onions.
The result is a recipe that is as good as the original but absolutely acceptable for Jains. Enjoy this yummy vegetable preparation with phulkas , rotis or naan
You can also try other Jain recipes like the Jain Pav Bhaji and the French Beans Foogath .
Vegetable Makhanwala, Jain Recipe recipe - How to make Vegetable Makhanwala, Jain Recipe
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For The Tomato Mixture
1 1/2 cups roughly chopped tomatoes
3 whole dry kashmiri red chillies , broken into pieces
2 tbsp broken cashewnuts (kaju)
Other Ingredients
1 tbsp butter
1/4 cup finely chopped cabbage
3/4 cup diagonally cut and blanched french beans
3/4 cup diagonally cut and blanched carrot
1/4 cup boiled green peas
a pinch of garam masala
1 tsp sugar
salt to taste
For the tomato mixture
- For the tomato mixture
- Combine all ingredients in a mixer and blend till smooth. Keep aside.
How to proceed
- How to proceed
- Heat the butter in a deep non-stick pan, add the cabbage and sauté on a medium flame for 1 minute.
- Add the prepared tomato mixture, garam masala, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
| Energy | 120 cal |
| Protein | 3.6 g |
| Carbohydrates | 12.7 g |
| Fiber | 4.6 g |
| Fat | 6 g |
| Cholesterol | 10 mg |
| Vitamin A | 1080.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 39.4 mg |
| Folic Acid | 48.6 mcg |
| Calcium | 86.4 mg |
| Iron | 1.6 mg |
| Magnesium | 50.4 mg |
| Phosphorus | 241.3 mg |
| Sodium | 58.9 mg |
| Potassium | 241 mg |
| Zinc | 0.6 mg |
Looks delicious but carrot is a root vegetable is it not? So aren’t carrots not JAIN friendly?
Mam jains do not eat carrot as well..
I tried the recipe today,it was good but the gravy thickness was less ....
I have tried this recipe. it tastes really awesome.. we can''t imagine recipes without onion & garlic but if u try this dish, u will love Jain preparations. Thanks Tarla Dalal ji. You are great as usual. We miss you a lot.
Today tried this receipe. Very tasty. Ideal as side dish for Roti,Puri.