Best Vegetable Makhani Recipes

DAL MAKHANI

Steps:

• Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
• Rinse both the lentils a couple of times in water.
• Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
• Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
• The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
• In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
• You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
• In a pan, now heat butter. You can use salted butter or unsalted butter.
• Add the whole spices - cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta.
• Fry for some seconds till the spices sputter and become aromatic.
• Add finely chopped onions.
• Stir and sauté the onions on a low or medium-low heat often till they become light golden.
• Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
• Add the chopped green chilies and sauté for a minute.
• Add the prepared tomato puree and mix well.
• Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
• Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
• Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
• Stir very well and simmer the dal makhani uncovered on a low flame.
• Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
• Once it has begun to thicken, add salt as required.
• Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat.
• When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
• I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
• When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
• Mix the cream very well. Then switch off the heat.
• Add crushed kasuri methi (dried fenugreek leaves). Mix again.
• Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
• Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
• Keep the red hot charcoal in a small bowl.
• Pour ½ teaspoon oil on the hot charcoal.
• Immediately keep this bowl on top of the dal makhani.
• Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
• Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.

VEG MAKHANWALA

Steps:

• First heat 1/3 cup water and soak 20 to 22 cashews in hot water for 30 minutes. After 30 minutes drain the cashews.
• Meanwhile while the cashews are soaking, rinse & chop the veggies. You can also cut the veggies in batons. Add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. You can also add mushrooms. If adding mushrooms then better to saute them instead of steaming them.
• Now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. Just add about 2 to 3 cups water in the cooker (pressure or electric). Place the chopped vegetables in the pan/steamer pan and keep in the cooker. While pressure cooking, cook for 2 whistles.
• For sauteing veggies, heat 3 tbsp oil in a pan. Add the veggies in batches to the pan.
• Saute the veggies, till they are browned from the edges. Remove them on a plate and keep aside. Add more oil if required while sauteing.
• In a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic (½ inch ginger & 3 to 4 garlic, chopped).
• Without adding any water make a smooth paste in the grinder or blender. There should be no small pieces of cashews in the paste.
• Heat 2 tbsp butter in a pan. Add tej patta or bay leaf and saute for a few seconds.
• Add the tomato cashew paste.
• Keep on stirring and sauteing the paste on a low flame.
• Saute and stir till you see fat leaving the sides and on the surface. The entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.
• Add ¼ tsp turmeric powder & ½ tsp red chili powder. Stir and saute for a minute.
• Add 1.25 to 1.5 cups water. Stir very well.
• Add 1 slit green chili. The green chilies give a bit of heat to the gravy. You can also skip the green chilies.
• Bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. You should see some fat floating on top. The gravy will also thicken.
• Add the steamed or fried veggies. Stir gently.
• Add ½ tsp sugar or as required. Add salt.
• Add ½ tsp kasuri methi/dry fenugreek leaves. Crush and then add the kasuri methi.
• Stir and then add 2 to 3 tbsp low fat cream.
• Stir so that the cream mixes very well with the gravy. Switch off the flame.
• Lastly sprinkle some ¼ tsp garam masala powder. If using homemade garam masala, then add ¼ tsp and if using store brought, then add ½ tsp. You can even add ginger julienne at this step or garnish with them later.
• Stir again and veg makhanwala is ready to be served.
• Serve vegetable makhanwala with rotis or parathas or naan.
• While serving you can garnish with coriander leaves or ginger julienne.

VEGETABLE MAKHANI

Steps:

• Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
• Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
• Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
• Sauté well. Add the blanched vegetables and stir.
• Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
• Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
• Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
• If adding, add roasted and crushed kasoori methi and stir gently.

NEXT LEVEL DHAL MAKHANI

Steps:

• Tip the dhal into a sieve and rinse under cold water several times until the water runs clear. Put in a large bowl or pot and cover in double their volume of warm water. Stir in the bicarbonate of soda and leave to soak at room temperature for at least 12 hrs.
• Drain the dhal (but don't rinse), tip into a pan and cover with 1.5 litres water. Add the sliced ginger, whole chilli and turmeric, then bring to the boil, skim off any scum that rises to the top and reduce the heat. Simmer uncovered for 1 hr until very tender, or cook in a pressure cooker for 20 mins. Remove the ginger and chilli.
• Heat the butter in a separate pan over a medium-high heat until it has foamed up and turned nut-brown. Pour half into a small container and set aside. Return the pan and remaining butter to the heat and add the cumin seeds, fenugreek leaves, ground coriander, garlic, grated ginger and tomato purée and cook for 2 mins more. Stir the spice mixture into the cooked dhal, then add the kidney beans along with the liquid from the can and season generously with salt.
• Roughly mash the dhal mixture with a potato masher until some of the pulses are crushed. Cook, stirring, over a very low heat for 15-20 mins until the dhal is thick and creamy. Stir through most of the reserved brown butter, the garam marsala and half the cream. Tip the dhal into a serving dish and drizzle over the remaining cream and brown butter. Scatter over the chopped chilli and ginger matchsticks and serve.

PANEER MAKHANI

Steps:

• Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
• Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
• Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
• Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.