veg makhanwala recipe | vegetable makhanwala | veg makhani recipe (2024)

FAQs

What is veg makhanwala made of? ›

Vegetable makhani or vegetable makhanwala is a very rich butter, cashew, onion, tomato and cream based gravy along with mixed vegetables. This goes very well with naan, roti or any mild pulaos. Perfect for lunch or Dinner.

Makhanwala means a dish having butter. Whether the butter is more or less depends upon the home chef. 'Makhan' is the Hindi word for butter. It makes for a rich, luxurious and delicious meal when served with a side of roti, paratha or jeera rice or tandoori roti.

The gravy has medium spicy taste with slight tang from tomatoes . Here mixed vegetables are steamed and then added into the simmering gravy. This veg makhanwala is a rich and delicious dish.

Paneer makhani is a popular punjabi dish made with paneer, tomatoes, cashews, spices & cream. Paneer refers to Indian cheese & makhan refers to butter. So paneer makhani translates to paneer cooked with butter.

Ingredients: :

Onion, Cashew Nut, Milk Solids, Edible Common Salt, Sugar, Garlic, Chilli, Tomato Powder, Corn Starch, Ginger, Coriander, Dry Fenugreek, Leaves, Cummin Mint Leaves,.

About Paneer Makhanwala Recipe

Some people say that paneer makhani and paneer makhanwala are the same dishes with different names and some say paneer makhani and paneer butter masala are the same. All this confusion is because of the similar gravy and the butter (makhan) which goes in the preparation of these recipes.

Makhani term is used for semi-liquid gravy of tomato which has flavour of fenugreek leaves, honey, and finished with butter. 99% gravy should be smooth. Makhan wala is above gravy with chunky onion and tomato sauteed in this gravy with 4 base spices (cumin powder, coriender powder, turmric and chilli).

Butter Chicken also known as Chicken Makhani is a classic Indian dish that's made by simmering marinated & grilled chicken (Tandoori chicken) in a spicy, aromatic, buttery and creamy tomato gravy. This lip-smacking and delicious dish is hugely popular among the Indian food lovers across the world.

Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce.

Chicken curry typically has a tangier and spicier flavor, with a thick and creamy yogurt or coconut milk sauce. On the other hand, chicken makhani is generally milder and sweeter, with a rich and velvety sauce made with butter and cream.

What vegetables go with dal makhani? ›

In India, dal makhani would be served with a side of raw white radishes (known as mooli in Hindi), fresh lime, and even whole green chilis. I like a little freshly chopped tomato on top for the bright zingy quality, along with a squeeze of lime and fresh cilantro.

Tikka refers to grilled or roasted pieces of meat that are either marinated in yogurt or spiced water before being cooked on skewers. Masala refers to a sauce made with cream, yogurt, or tomatoes; or a mixture of spices used to flavor food.

Paneer, a popular Indian cheese, is commonly referred to as "cottage cheese" in English. It is a fresh cheese made by curdling heated milk with lemon juice, vinegar, or another acid.

Paneer Makhani and Paneer Butter Masala are essentially the same. Makhani can be translated to “buttery”. Both have a rich buttery gravy, with a tomato and heavy cream base. There is an even richer version that has cashew nut paste, Shahi Paneer, which is also slightly sweeter than Butter Paneer.

It's important to use canned coconut milk (preferably full fat) to add the right thick creaminess to this dish. The coconut cream that I mentioned earlier will be the perfect vegan substitute for regular cream; and, paneer can be substituted with baked tofu.

Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture.

The dish originated in northern India, in Amritsar, to be exact. Legend has it that chefs there made chicken tikka with heavy amounts of butter to stay true to their Punjabi roots. But they didn't stop there: They added more butter as a garnish and called it butter chicken (or murgh makhani).