Vegetable Makhani
This vegetable makhani recipe is a great curry for kids, as it’s quite creamy and sweet. As well as vegetables, the same haricot beans that are used for making baked beans are also in it. Plus butter beans. This vegetable makhani curry is a little like a meatless, restaurant style variant of butter chicken recipes. It’s also good for most adults, since it’s exactly the kind of curry that us Brits seem to like best.
The veg makhani sauce is tomatoey, creamy and sweet with just a tiny hint of spice – feel free to ramp up the heat factor here if you like by adding some chilli powder, chilli flakes or even fresh chilli to the mix. You could also use more garam masala too. Make it a vegan vegetable makhani by swapping oil or vegetable margarine for butter, substituting brown sugar for the honey and using a vegan version of fresh cream.
This vegetable makhanwala recipe serves 4
Vegetable Makhani ingredients
- Butter, a knob
- Red onion, 1, sliced thinly
- Garam masala powder, 1 tsp
- Chopped tomatoes, 1 tin or carton
- Tomato puree, 2 tbsp
- Butter beans, 1 tin, drained
- Haricot beans, 1 tin, drained
- Honey, 1 tbsp
- Ground almonds, 100g
- Single cream, 50ml
- Cardamom pods, 4
- Mushrooms, half a pack, halved or quartered (depending on size)
Equipment
How to make this meatless Indian Makhani curry
- Heat the butter in a medium saucepan, then add the onion and fry, stirring, until it starts to brown.
- Add the garam masala, stir and fry for around a minute.
- Add all the other ingredients before stirring well, then cook this gravy by simmering over a low to medium heat for about 15-20 minutes. By this time, the sauce should have thickened.
- As a final step, remove the cardamom pods before serving. If you have some, you could garnish with fresh coriander leaves.
Serve this makhani gravy recipe with basmati rice and/or a naan side dish
Related recipes:
- Kidney bean & chickpea curry
- Red lentil & paneer dal
- Veggie stovetop biryani
- Vegan dhansak
- Indian squash curry
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